Potato and tuna salad

Ingredients for 4 servings:

• 750 g potatoes, waxy, small
• 1 tsp salt
• 4 sprig(s) oregano or 1 tsp dried
• 3 tbsp red wine vinegar
• pepper, black
• 6 tbsp olive oil, good
• 1 large tomato(s), firm
• 1 small onion(s), red, finely chopped
• 1 can of tuna, natural, 200 g, drained
• 2 eggs, hard-boiled, peeled and cut into eighths
• ½ bunch parsley

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Cook thoroughly washed potatoes in salted water until tender, peel, and let cool. Mix the oregano leaves with salt, pepper, and vinegar, then whisk in the olive oil. Deseed and dice the tomato. Tear the tuna into pieces and mix with the onion, tomato, and half of the marinade. Arrange the potato slices in a circle on a platter, overlapping each other, and season with salt and pepper. Drizzle with the remaining marinade. Pile the tuna mixture in the center. Garnish with egg wedges and finely chopped parsley. Let stand for a while, preferably refrigerated (about 2 hours).