Ingredients
1 pound baby yellow potatoes
1 small clove garlic, made into paste with salt
Extra virgin olive oil (EVOO), as needed
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 can bonito or yellowfin tuna, in EVOO
1/4 cup spring onion, thinly sliced on an angle, green only
2 tablespoons chopped fresh Italian flat-leaf parsley

In a large pot of boiling salted water add potatoes and cook until al dente, for 5-6 minutes. Drain and allow to rest.

Make a sherry vinaigrette with spring onions, garlic, parsley, and 1.5 tablespoons sherry vinegar, whisking in EVOO. When potatoes are cool enough to handle, slice them in halves, add them to the vinaigrette, and toss. Season to taste. Fold in can of tuna, and serve topped with herb salad.