Tuna, Capers and Warm Potato Salad

from Lidia

ingredients

3 medium Idaho potatoes
2 medium-size ripe tomatoes, cored, halved and cut into 1/4-inch-thick slices
1/2 medium-size red onion, sliced thin
6 basil leaves, washed and shredded thin
4 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
One 6-ounce can tuna packed in olive oil
1/2 cup small (nonpareil) capers in brine (preferably from Pantelleria), drained

1
Preheat the oven to 400 F. Bake the potatoes directly on the oven rack until very tender when pierced with a knife, about 40 minutes. Remove and let stand just until cool enough to handle.
2
In a mixing bowl, stir together the tomatoes, onion, basil, oil and vinegar until blended. Season to taste with salt and pepper and set aside.
3
Peel the potatoes and cut them into 1/2-inch-thick slices. In a mixing bowl, toss the potatoes and tuna with its oil. Add capers and tomato basil dressing. Toss well, adjust the seasoning and serve.

Source: Jamie