Sicilian Tuna-and-Potato Salad – Rachael Ray

Ingredients

• 1 pound fingerling potatoes, sliced 1 inch thick
• Salt and pepper
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 teaspoon anchovy paste (optional)
• 1 large clove garlic, grated or finely chopped and mashed with a little salt
• 1/4 cup extra virgin olive oil (EVOO)
• 1 pint cherry tomatoes, halved, or 4 plum tomatoes, thickly sliced
• 4 ribs celery with leafy tops, sliced 1 inch thick on an angle
• 1 small red onion, quartered lengthwise and thinly sliced crosswise
• 1 cup loosely packed flat-leaf parsley, coarsely chopped
• 1/2 cup caperberries, halved, or 1/4 cup drained capers
• A generous handful of brine- or oil-cured black olives, pitted and coarsely chopped
• 1 small hot red chile, seeded and finely chopped
• Two cans Italian tuna (6 ounces each), drained
• 1 loaf ciabatta, torn into pieces