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Salad of Potato and Tunny Fish


4 medium potatoes: boiled in their skins. Peel and slice them while still warm, season with salt
and pepper.
1 large onion: slice very thinly.

In a bowl mix the potatoes and onion, add olive oil and a little wine vinegar.

About an hour before serving, mix the tunny fish, in chunks.
Garnish the dish with capers.

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