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.