Rin Ran

High Cotton Food Styling & Photography
  • Yield: 6 servings

This Mediterranean dish is from Chef Joyce Goldstein whose latest book is Italian Slow and Savory. It’s lush with heart-healthy good fats.


1pound small new potatoes, peeled
2large red bell peppers, seeded and diced
1cup green olives, pitted and cut in half—about 16 or a 4.75-ounce jar (Spanish arbequino olives stuffed with garlic work especially well)
7ounces oil-packed tuna, canned or pouch
4tablespoons extra-virgin olive oil
2tablespoons red wine vinegar
3/4teaspoon ground cumin
1teaspoon sweet paprika
1/2teaspoon salt
1teaspoon freshly ground black pepper
4tablespoons coarsely chopped flat leaf parsley


  1. Place potatoes in pan, cover with water and cook for 30 minutes or until tender but firm. Cool and dice.
  2. Combine diced potatoes, diced peppers and olives in a salad bowl.
  3. Add tuna, broken up into small pieces with your fingers.
  4. In a small bowl, combine olive oil, vinegar, cumin, paprika, salt and black pepper. Pour over salad ingredients and toss well. Garnish with parsley.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 234
  • Fat 25g
  • Sodium 429mg
  • Carbohydrate 13g
  • Fiber 3g
  • Protein 11g