Warm Potato and Arugula Tomato Salad with Tuna Fish

For the warm potato-arugula-tomato salad with tuna, first open the can of tuna, drain in a colander, collecting the marinade.

Then wash the potatoes and cook them with the skin on.

In the meantime, wash and clean the spring onion and cut into fine rings. Set aside the greens for the vinaigrette. Also wash the arugula and finely chop or slice. Scald the tomato, peel, remove the core and cut into cubes.

Now for the vinaigrette, mix balsamic vinegar, salt, pepper, the finely chopped green of the spring onion and the tuna marinade (if this is not enough, add a little olive oil if necessary), so that a creamy consistency is created.

Peel and slice the potatoes and mix immediately with the vinaigrette. Add arugula and diced tomatoes and allow to infuse a bit.

Now just arrange the warm potato-arugula-tomato salad on a plate and place the tuna next to it. Sprinkle this with the spring onions and the chopped chives.

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