Provençal Potato Salad With Tuna Dressing

1. 1

   Place a steamer basket in a saucepan filled with an inch of simmering salted water. Add potatoes to the steamer basket and cook, covered, until potatoes are tender, about 10 minutes. Add zucchini and steam until tender, about 3 minutes. Set aside to cool slightly.

2. 2

   While potatoes and zucchini cook, divide tuna into two portions (including oil) and place half of it in a blender jar. Add yogurt, capers, garlic, vinegar and oil; season with salt and pepper. Blend dressing until smooth.

3. 3

   Transfer warm vegetables to a bowl with onion, tomato, olives, and remaining tuna; toss with dressing to coat. Scatter basil leaves over salad and toss gently.

* Per serving · 4 servings · Values may vary.

No additional tips available.