Ingredients
- 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 6-ounce cans italian tuna, drained
- 1 loaf ciabatta, torn into pieces
Description
Rachael Ray Magazine
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