AT A GLANCE
|01||Combine potato and enough cold salted water to cover generously in a large saucepan, bring to the boil over medium heat and cook until tender (25-30 minutes), drain and set aside to cool. When cool enough to handle, peel, slice into 1cm-thick rounds and set aside.|
|02||Cook eggs in a saucepan of boiling water until soft-boiled (5-6 minutes), drain, refresh and set aside to cool. When cool enough to handle, peel, halve and set aside.|
|03||Meanwhile, blanch tomatoes until skins split (30 seconds-1 minute), refresh and set aside to cool. When cool enough to handle, peel, remove seeds (discard), finely chop and set aside.|
|04||Combine tomato, capsicum, onion, olives, oil, vinegar, parsley and 2 tsp sea salt in a large bowl and mix well. Add tuna and potato, toss well to combine, season to taste and serve topped with egg.|
Note Canned Spanish tuna belly is available from Simon Johnson and select Spanish delicatessens.