Sicilian Tuna-And-Potato Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
400
FAT
56%
CHOL
20%
SOD
61%

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Ingredients for 4 servings

1 pound fingerling potatoes, sliced 1 inch thick

Salt and pepper

2 lemons, 1 juiced and 1 cut into wedges

1 teaspoon anchovy paste (optional)

1 large clove garlic, grated or finely chopped and mashed with a little salt

1/4 cup extra virgin olive oil (EVOO)

1 pint cherry tomatoes, halved, or 4 plum tomatoes, thickly sliced

4 ribs celery with leafy tops, sliced 1 inch thick on an angle

1 small red onion, quartered lengthwise and thinly sliced crosswise

1 cup loosely packed flat-leaf parsley, coarsely chopped

1/2 cup caperberries, halved, or 1/4 cup drained capers

A generous handful of brine- or oil-cured black olives, pitted and coarsely chopped

1 small hot red chile, seeded and finely chopped

Two cans Italian tuna (6 ounces each), drained

1 loaf ciabatta, torn into pieces

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