Preparation of Potato, Tuna, and Zucchini Salad

• Wash the potatoes to remove all traces of dirt and impurities and place them in a pot.
  Cover them with cold water and place the pot on the stove.
  Cook the potatoes for about half an hour from the moment it boils, until they are easy to pierce with a fork.
  Drain them and let them cool.

• Wash the zucchini, trim them, and cut them into slices or pieces.
  Heat a few tablespoons of extra virgin olive oil in a large pan, add the zucchini and cook them for five minutes over high heat, stirring often.
  Season with salt, turn off the heat, and set them aside.

• Wash the cherry tomatoes and cut them into wedges.
  Drain the tuna from the preserving oil.
  When the boiled potatoes are cold, peel them and also cut them into wedges.

• Place the potatoes in a large bowl, add the zucchini, cherry tomatoes, olives, and tuna, season with extra virgin olive oil and salt and mix gently.
  Let your potato, tuna, and zucchini salad rest in the refrigerator for a couple of hours.
  When ready to serve, mix again and add a little more extra virgin olive oil, according to your taste.

  Chez Bibia