Boil 1 ½ lbs yellow nugget potatoes until just done, then peel and slice in 1” slices. Put in bowl and coat with extra virgin olive oil. Add 1 c diced green onions, 7 oz/190 gm Italian tuna sotto olio, 12 pitted green olives and the centre of 1 celery heart, diced. In a bowl, mix 2 cubed Roma tomatoes, 2 Tbs chopped Italian parsley, some extra virgin olive oil and white balsamic vinegar. Add salt and pepper to taste. Mix salad well and adjust seasoning.
Chef Lauretta Coccaro, La Bussola, 1451 Ellis St, Kelowna, 250-763-3110. “Simple to make but so good!”