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Spanish potato, tuna and white bean salad

serves 4

A rustic Spanish potato salad with chunks of tuna, white beans, colorful peppers and green olives tossed in a richly-flavored olive oil, red vinegar and smoked paprika dressing.

1 lb (450g) potatoes — peeled and cut into bite-size pieces
½ red pepper — deseeded and diced
½ green pepper — deseeded and diced
¼ red onion — finely diced
12 green olives — pitted
½ cup canned cannellini beans — rinsed and drained
6 oz (170g) canned tuna in olive oil — drained and broken into chunks
2 tablespoons finely chopped fresh flat-leaf parsley
4 tablespoons extra virgin olive oil
1½ tablespoons red wine vinegar
1 garlic clove — minced
½ teaspoon ground cumin
½ teaspoon Spanish smoked paprika (or use 1 teaspoon regular paprika)
1 teaspoon salt
⅓ teaspoon freshly ground black pepper

COOK the potatoes in boiling water for 10 minutes, adding the red and green peppers to the pot for the final 3 minutes of cooking. PLACE the olive oil, vinegar, garlic, cumin, paprika, salt and pepper in a jar with screw-top lid and shake to combine. DRAIN the potatoes and peppers and place them in a large bowl with the red onion, green olives, cannellini beans, tuna and parsley. POUR the dressing over the salad ingredients and toss gently until well combined.

Variations: If you want to make the salad even more opulent, you can use roasted peppers, and instead of using canned tuna you can use grilled fresh tuna cut into cubes instead.