Warm Potato and Tuna Salad over Arugula

Add the onion, celery, carrot, bay leaf, and peppercorns to a large pot of salted water. Bring to a boil. Once boiling, add the potatoes and cook until tender. While the potatoes are cooking, combine the tuna, capers, red onion, olives and parsley in a large bowl.

Remove the potatoes from the water, drain and slice. Discard the flavor ingredients (onion, celery, carrot, bay leaf, peppercorns). While the potatoes are warm, toss with olive oil and vinegar.

Gently combine the tuna mixture with the potatoes. Season to taste with salt, pepper, and more olive oil and vinegar, as needed. Serve over a bed of arugula.