Preparation

To prepare the Aeolian salad, start by washing the potatoes thoroughly and placing them in a pot without peeling them. Cover them with cold water and bring to a boil. Let them cook until tender, then drain them, let them cool slightly, peel them, and cut them into pieces that aren’t too small.

Meanwhile, wash and dry the cherry tomatoes, then cut them in half. Finely slice the Tropea spring onion, rinse the capers under running water to remove excess salt, and drain the tuna of its oil. In a large bowl, combine the potatoes, cherry tomatoes, spring onion, capers, green and black olives, coarsely flaked tuna, and basil leaves torn by hand.

Drizzle generously with extra virgin olive oil, then add salt, pepper, and a sprinkle of oregano. Gently stir with a spoon, being careful not to break the potatoes, until the dressing is evenly distributed and all the ingredients are well combined.

Let the salad rest for about 15–20 minutes to allow the flavors to blend together. Then transfer it to a salad bowl and serve it cold—but not straight from the fridge—to best bring out the flavors of the potatoes, tuna, and typical Mediterranean aromas.