Aeolian Salad

Ingredients

Wash the potatoes and boil them until fork-tender. Once drained and cooled, peel them and cut them into bite-sized pieces.
Place the potatoes into a salad bowl and add the chopped tomatoes, thinly sliced red onion, desalted capers, and black olives.
Season with salt and pepper, then drizzle with olive oil and white wine vinegar. Add torn fresh basil leaves and oregano. Toss gently to combine.
Finally, add the drained tuna, folding it in gently so it does not break apart completely.
Allow the salad to rest for about 30 minutes before serving so the flavors can meld together.

Store in the refrigerator, where it will keep well for 2 to 3 days.