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Beet, Potato, and Tuna Salad
We  also serve this dish as an entree, following a soup.
Italian Family Dining
by Edward & Eugenia Giobbi

Serves 4

• 4 medium  potatoes (we prefer Yukon Gold), scrubbed
• 4 medium  beets, scrubbed
• 1 medium onion, thinly sliced
• 2 cans (6 ounces) Italian tuna fish packed  in oil, drained
• 4 tablespoons  extra virgin olive oil
• 4 tablespoons chopped flat-leaf parsley
• 2 tablespoons white wine vinegar
• 2 teaspoons mustard (we like Coleman's)
• Salt and black pepper

Place the potatoes in a medium pot and cover with cold water. Bring to a boil over high heat.

Place the beets in another medium pot and cover with cold water. Bring to a boil over high heat.
(We use separate pots so the red beets will not discolor the potatoes.)

Cook both until tender, about 20 minutes.

Drain the beets and potatoes and set aside until they are cool enough to handle.

Peel and slice the beets and potatoes.

In a serving bowl, combine the beets and potatoes with the onion, tuna fish, oil, parsley, vinegar, and mustard, season with salt and pepper, and serve at room temperature.

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