Italian Potato and Tuna Salad

Steps

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1. 1
   Peel the Russet potatoes and cut them into large chunks. Place them in cold, heavily salted water. Bring to a boil and maintain a low simmer until the potatoes are about three-quarters of the way cooked through.
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2. 2
   Trim the fresh green beans and cut them into large chunks. Add them to the potatoes during the final approximately 10 minutes of cooking.
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3. 3
   Once fully cooked, drain the potatoes and green beans and set them aside to cool.
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4. 4
   Roughly or finely chop the parsley, depending on your preference.
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5. 5
   Transfer the cooled potatoes, green beans, and parsley to a bowl. Thinly slice the red onion and add it to the bowl.
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6. 6
   Add the olives and the canned tuna packed in olive oil to the bowl. Make sure to use tuna packed in olive oil, not water.
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7. 7
   Pour in the one-third cup of extra virgin olive oil, one tablespoon of red wine vinegar, a pinch of salt, and oregano. Mix everything thoroughly with a fork, breaking up the potatoes and tuna so that all the flavors blend together.
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8. 8
   Fold in the halved cherry tomatoes and add another drizzle of olive oil. Toss everything together well.
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9. 9
   The salad can be eaten right away, but it tastes even better after chilling in the refrigerator.
   ▶ ≈2:19