Tuna, Potato And Green Bean Salad

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Los Angeles Times


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4 to 6

1 pound conserved tuna, plus some of its oil, at room temperature

1/4 cup finely diced red onion, divided


1 1/2 pounds small boiling potatoes, unpeeled

Freshly ground black pepper

Sherry vinegar

1 tablespoon capers

3/4 pound green beans, stem ends removed

1 tablespoon olive oil

4 anchovy fillets, preferably salted

2 jarred roasted red peppers, such as piquillo, cut into strips

2 teaspoons chopped parsley

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