Sufra Dayma: Warm Potato and Tuna Salad By Moushira Abdel-Malek Serves 4 Ingredients: 450 gms small potatoes 2 x 200 gm cans tuna in springwater (drained) 250 gms small cherry tomatoes (halved lengthways) 3 green onions, thinly sliced diagonally 2 garlic cloves (chopped) 1/3 cup lemon juice 1/4 cup parsley leaves (chopped) 100 gms rocket leaves 1 1/2 tbsp extra virgin olive oil Salt + pepper Method: Cook potatoes in a pan of boiling salted water for 12 minutes or until just tender. Drain. Rinse under cold water. Peel and cut into quarters or cubes. Place potatoes, tomatoes, onions and parsley into a bowl. Gently toss to combine. Lay over a bedding of the rocket leaves. Heat oil in a frying pan over medium heat. Add garlic. Cook stirring for 30 seconds. Stir in lemon juice. Simmer for one minute. Season with salt and pepper. Drizzle salad with hot garlic dressing. Re-season with pepper and serve immediately.
