Meaty Coconut Kale Soup

Our daughter loves soup. Particularly pureed soups. But today I decided to take a chance on a chunky, meaty soup with chopped kale.

I was fairly certain that she would spit out the kale. Even chopped relatively small, it has a particular texture that doesn't fare well with 18 month old children. The other thing I wasn't sure about was the ground meat in the soup. Our daughter likes meat, but I wasn't sure she would like having to chew a lot while eating the soup. Lastly, the red pepper flakes. Our daughter loves food with good flavour, and I wanted to add enough to bring good depth of flavour without actually making the soup spicy. (If it was just me eating it however, I would have added more).

On the other hand, I knew the chunks of potato would be a hit. And the rich and creamy coconut milk I figured would be a no brainer.

Given all of this though, I really wasn't sure how this soup would be received in our household. So I made the soup, crossed my fingers, and hoped for the best.

One Pot Beef Stew

Snow, snow, snow! After quite a dry winter here on the west coast, I was starting to wonder if we just skipped winter this year. And then a few days ago, the snow started and I woke up to a winter wonderland! And the snow hasn't stopped! There are at least 20 centimeters on our deck and counting and the local mountains are packed with fresh powder.

So yesterday. I decided to take my little one for her first excursion in the snow. We went for a nice long snowshoe and at the end of it, I was famished! (probably had something to do with carrying an extra 16+ pounds on my front!). What did I crave after a day on the mountain? Hearty, soul warming, comfort food of course!

Bacon & Apple Mashed Sweet Potatoes

With the holidays fast approaching, I am always looking for some new, slightly different side dishes to add to our traditional spread.  Some people in my family might argue that we should just stick to the classics, but I think it's nice to mix things up a little and try something new. Who knows? One of these dishes may be so tasty and loved that it becomes a new family tradition!

This time around, I decided to work with the classic mashed or baked sweet potato. Nothing wrong with a good old sweet potato, but no harm in trying to jazz it up a little. So, I thought it would be interesting to add some saltiness, sweetness, and texture to our what might be a fairly simple mashed sweet potato. I did this by adding bacon (I mean, really, who doesn't like the addition of a little bacon?), some chopped apple, and some celery to the mix.

Citrus Chicken and Potato Bake

As the weather gets colder, I am really into recipes that use the oven and heat up the house. Yes, multitasking at its finest! But not only that-- with a newborn baby in the house, I don't have as much time as I used to, so meals that I can prep in less than 15 minutes, stick in the oven, and forget about until the timer goes off are the new "go to" type of meal. And this is one of them.

In a nutshell, all of the ingredients get squished together in a large ziplock bag (or bowl if you like). This can be done at your convenience, when you have a spare minute or two-- for me with a newborn, these moments can be at random times during the day. Once this is done, you can place the bag or bowl in the fridge for up to day until you are ready to bake.  Then, it's bake, forget, then dinner is served! How easy was that? Oh, and did I mention, you can double or triple this recipe if you want to with minimal extra work (and if your oven is big enough).

Kale Caesar Salad (and other great uses for Caesar Salad Dressing)

Who doesn't like caesar salad? Even if you aren't an anchovy fan, the rich and creamy taste of caesar dressing is just addictive!

I used the Rebar Caesar Salad Dressing Recipe, which is absolutely fantastic and flavorful, made even better with roasted garlic, capers, and dijon. Then I made it a little healthier by using non-fat yogurt in place of some of the oil.

Besides having a great dressing, having fresh salad ingredients is also important. I personally love to make caesar salads with chopped kale. I find that it makes the salad heartier and the salad stays crisp and crunchy. In the picture above, you can see I used a mix of kale and romaine. Or of course, you could use the classic romaine if you wish (or really any other salad green you like).

Baby Roasted Potatoes with Garlic, Rosemary & Sea Salt

Baby potatoes. They are so darn delicious roasted because they get that crisp skin on the outside that leads to a creamy interior.  They are a great accompaniment to anything that you roast in the oven because, well, the oven is already on! So if you are making a roast, pull the roast out to let it rest and put the potatoes in. When the potatoes are done, the roast will be well rested and ready to carve. Alternatively, roast the potatoes at the same time as a chicken, or start them roasting before adding a side of salmon into the oven for the last 15 minutes.

I am always trying to find ways to make meals easier and to utilize appliances that are already working, so these baby roasted potatoes fit the bill. And if you don't have baby potatoes, use the same recipe with quartered regular sized potatoes.

Beer Battered Fish and Chips with Tartar Sauce

Okay, I will admit that I slightly misnamed this post.

It isn't actually beer battered fish and chips. It's beer battered fish with Roasted Baby Potatoes (which are just as yummy and provide a great alternative to chips). Or you could serve it with Baked Sweet Potato Fries. 

Why not regular french fries you ask? Well first of all, with the fish already fried, a healthier side dish might be preferable. But the real reason? It's just plain difficult to perfectly fry fish and potatoes at the same time. And let's face it, if you fry one first, then the other, the first item is surely going to be cold. And who wants to eat cold fried fish or chips?

Baked Sweet Potato Fries

They say that most people have a preference for either salty or sweet. Me, I love salty. So, when I am in the mood for something comforting, I turn to savory favorites. And as a snack, I often think about eating things like crackers, nuts, chips, and fries.

Most of the time, I can let the day go by without succumbing to my desire to eat these kinds of snacks, because I know that some of them aren't the healthiest of choices (i.e. chips and fries). But sometimes, I just can't get them out of my head.

Today was one of those days. I wanted fries. Badly.

So, I decided to turn on the oven and make some baked fries in hopes that they would satisfy this urge. And to make them even healthier (and in my opinion, more delicious), I made them with sweet potatoes. 

Mom Miranda’s Tourtiere (Quebec Meat Pie)

Last night I had dinner with my family and was reminded of a fantastic meal that I had only a couple of months ago. 

We had all just arrived home for the holidays a few days before Christmas. Upon entering my parents' house, we were greeted with the smell of my mom's cooking--- just in time for lunch!

My mom had prepared a meat pie. Her version of the Quebecois Tourtiere. She had actually prepared three of them... two for lunch and one, wrapped and ready for the freezer to enjoy on another day.

Lunch was amazing. The pie's crust was flaky and the meat filling was delicious. My mom served the meat pie with green beans simply sauteed with garlic.

So, how was I reminded of this fantastic lunch last night? Because that third meat pie made an appearance! Thawed and baked to perfection, it tasted exactly like the lunch we had a couple of months ago. 

Mom's Best Hashbrown Casserole Recipe- Reinvented

My mom has a staple hashbrown casserole recipe. This delicious side dish finds its way onto every table when she is entertaining, and if it's not there, you can bet that someone will notice.

It's creamy, cheesy and yummy. Oh, and did I mention that it is the simplest side dish around? It is so easy to make and it's a definite crowd pleaser. Can't go wrong with that!

Well, today I decided to reinvent this famous side dish. I wanted to keep it just as yummy, but perhaps a little healthier. Maybe this version will make an appearance at our family dinners without any special occasion at hand!

Beef Stew

My husband requested beef stew the other day. So, I went out and bought everything that I needed to make stew.  After a bit of thought, something occurred to me.... the stew that I was thinking of may not have been the stew my husband was thinking of. I mean, usually when he requests something particular, it's a dish that his mom used to make and he wants me to try to recreate. But beef stew? With potatoes, carrots and tomato? Never seen him mom make that! So, I thought I would ask.

And I was right. He was actually thinking of something similar to Blanquette de Veau (French Veal Stew) or some kind of slow cooked meat in a brown sauce and starch on the side.

Oh well. With the ingredients already in the fridge, I decided to go ahead with a traditional (well, by North American standards) beef stew.

Despite the fact that it wasn't what my husband had in mind, he loved it. And so did I! The ultimate comfort food!

Healthy Corn Chowder

I have read that if you eat soup before a meal, you tend to eat less during the meal (and this can lead to weight loss). Of course, by soup, this is probably referring to a broth like soup as opposed to a creamy soup like Cream of Mushroom, or New England Clam Chowder (yup, that's the white one).

Now I have nothing against broth based soups, but I just love the texture and heartiness of a nice, creamy soup. But, if you are watching your waistline this new year, perhaps a cream filled soup isn't the best option.

Never fear! Creamy textured soups don't have to contain cream! They can be just as healthy and full of good stuff like a broth based soup. And the best part about soup is that you can make a big batch and freeze it!

Roasted Vegetable Salad

As the summer ends and fall arrives, we are greeted with a plethora of "wintery" vegetables and a feeling that we just aren't ready for the summer to leave.

So, we find ourselves wanting to ease the passage of another summer by making dishes that reconcile both summer and winter seasons. Gone are the fruity, leafy salads, and fast arriving are Sunday night stews.

I think this dish perfectly expresses this changing of the seasons. Hearty vegetables are roasted and served room temperature or slightly chilled. An easy complement to the final summer grill out or a wintery roasted meat.

Roasted Vegetable Salad

Serves 4

1 Large Red Onion, cubed
1 Large Parsnip, cubed

1 Red Pepper, cut into chunks
1 Zucchini, cut into chunks
1 Sweet Potato, cubed
1 Eggplant, cut into chunks

4 cloves Garlic, whole peeled and crushed

2 tbsp Olive Oil
Salt and Pepper

1/2 cup Crumbled Feta Cheese

Dressing Ingredients
2 tbsp Dijon Mustard
2 tbsp Balsamic Vinegar
1 tbsp Maple Syrup
3 tbsp Extra Virgin Olive Oil
Salt and Pepper

Preheat the oven to 375 degrees.
Toss all the vegetables and garlic cloves in the olive oil. Season with salt and pepper.
Place the vegetables on a baking tray and roast for about 50 minutes.
Remove from the oven and let cool.

For the dressing, place all ingredients into a jar and shake together. Once the vegetables have cooled, toss with the dressing. Crumble the feta cheese on top.

Potato Parathas (Indian Flat Bread)

I think Indian food has to be one of my absolute favorites. The flavors are so warm, earthy and pungent. It is definitely one of the cuisines that I crave the most because of its distinctive qualities.

However, sometimes it is difficult for me to find good Indian food in restaurants, and I find that I am often disappointed. So, I have taken to making it myself. I was blessed to have visited India and tasted the cooking of a true Indian household, and am always trying to replicate these flavors at home.

And I have found a way to fit it into my work-life schedule. I mean, after all, the rumour on the street is that Indian food takes time to cook. Yes, it is true that some low and slow cooking is required, but this can be overcome with either a pressure cooker (which I have never used), or a weekend cook up. During these weekend cook ups, I make a bunch of dahl (indian lentil curry), pre portion it, and place it in my fridge and freezer for many meals to come! The best part is that it tastes better and better as the time passes.

So what is better with Indian curry than fresh Indian flat bread? And I am telling you, this is the easiest, quickest, tastiest flat bread that you will ever make!

Enjoy it with:

Quick & Easy Chicken Curry, 

Indian Style Fish Curry,  

Sweet Potato & Two Pea Curry 

or my absolute, all time favorite dish,  

Dahl Makhani (Creamy Indian Lentils).

Potato Parathas (Indian Flat Bread)

Recipe modified slighty from Bal Arneson, The Spice Goddess

 Makes 6-8 Parathas

2 cups Whole Wheat Flour

3/4 to 1 cup Water

1 cup Mashed Potatoes, room temperature

1/4 cup Red Onion, minced

1 tbsp Whole Mustard Seeds

1 tbsp Garam Masala (I made my own by using the ingredients below)

2 tbsp Fresh Cilantro, chopped

1/4 tsp Salt

1/4 tsp Ground Black Pepper

For Garam Masala:

1 tbsp Ground Cumin

1 1/2 tsp Ground Coriander

1 1/2 tsp Ground Cardamom

1 1/2 tsp Ground Black Pepper

1/2 tsp Ground Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Ground Nutmeg

Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside.

Put the mashed potatoes, red onion, mustard seeds, garam masala, cilantro, salt and pepper into a bowl and mix well.

Take a piece of dough about the size of a golf ball and roll it into a disc with your fingers. Lightly dust a work surface with flour and using a lightly-floured rolling pin, roll out the disc into a thin patty (like a tortilla).

Place 1/4 cup of the filling into the middle of the patty and then fold the edge of the dough over the mixture and form into a ball, with the filling in the center. Roll out the paratha gently, being careful not to squeeze the filling out.

Put a nonstick skillet or cast iron skillet over medium-high heat and place a paratha into it. Cook until brown bubbly spots appear and then flip the paratha and cook the second side until it is done, about 3 minutes per side. Remove from heat and brush with a little vegetable oil.

Continue until all the parathas are done.

Sweet Potato and Two Pea Curry

For a couple days, I really thought that summer was just around the corner. The sun was shining, and it was warm enough to go out without a jacket. So, my meals started to reflect the weather. Spring greens with avocado, apples, and bright zingy dressings. Pan seared fish with simply squeezed lemon and sauteed vegetables. Cold rice bowls with salmon, crisp veggies and garlic-tahina dressing.

But I guess I spoke and acted too soon. The rain and cold breezes returned, and I found myself going back into hibernation mode for a little bit longer. And this meant, I needed to warm up my dishes. The secret? A little bit of spice.

Now by spice, I don't mean heat. I just mean a little bit of warmth. The is achieved with some Indian inspired flavors and is balanced with the sweetness from the sweet potato and the freshness of the cilantro. Paired with the pop of the mustard seeds and two kinds of peas (green and chick peas), I am starting to think I could stay in winter mode for a little while longer!

Sweet Potato and Two Pea Curry

Serves 4-6

2 tbsp Curry Powder

1 tbsp Mustard Seeds

2 tsp Ground Coriander

1 tsp Ground Turmeric

1 tsp Ground Cinnamon

1/2 tsp Ground Black Pepper

2 tbsp Olive Oil

4 cloves Garlic, minced

2 tbsp Ginger, minced

1 Large Onion, chopped

6 cups Sweet Potatoes, cut into large chunks (about 3 medium sized potatoes)

1 Can (28 ounces) Diced Tomatoes

1 cup Water

1 cup Frozen Green Peas

1 cup Cooked Chick Peas

4 cups Fresh Spinach Leaves

1/2 cup Cilantro, chopped

Salt and Pepper

In a large pan, add all the spices and toast on medium heat until the spices start to smoke and the mustard seeds start to pop. Add the olive oil. Then add the garlic, ginger, onion, and sweet potatoes. Stir to coat with the spices. Add the tomatoes and water. Reduce the heat to medium-low, cover, and let cook for about 30 minutes, stirring every 10 minutes.

After 30 minutes, stir in the cooked chick peas and green peas. Let simmer for a couple of minutes. Then stir in the spinach and let it wilt. Finally, stir in the cilantro and season to taste with salt and pepper.

Serve with rice or flat bread, or both!

The One Pan Meal: Pan Seared Pork Chops, Potatoes & Veggies

No one will ever believe that this entire meal was made in just one pan!

It really is a complete meal with meat, starch and veggies all cooked separately but in the same pan. Not only does this mean less dishes, but it also means more flavorful food, as each component (pork, potatoes, veggies) is cooked in the same pan (without cleaning!), building on the flavors of the ingredients before it. The end result? A delicious meal with minimal effort!

Since this meal is cooked in the same pan, and the total cook time is about 20 minutes, make sure that all of your ingredients are cut in advance and ready to throw into the pot.

For the potatoes, you could boil them until fork tender, drain, pat dry, then cut into chunks, but I find stabbing a knife a couple times into them and putting them into the microwave for about 4 minutes each does the trick.

So, make a quick dinner for yourself or impress you friends. This one is not to be missed!

The One Pan Meal: Pan Seared Pork Chops, Potatoes & Veggies

Serves 4

4 Pork Loin Center Chops (about 750 grams), room temperature

4 large Potatoes (about 1 kg)

1/2 Medium Sized Red Onion, thinly sliced

5 cloves Garlic, chopped

1 tbsp Butter

1 head Chinese Cabbage (or bok choy), chopped with white stems and green leaves separated

2 tsp Soy Sauce

2 tbsp Water

Salt and Pepper

Olive Oil

Microwave potatoes whole and with skin on until fork tender. Cut into large chunks and set aside.

For the Pork:

Season both sides of the pork loins with salt and pepper. In a large pan over medium heat, heat up about 1 tbsp of olive oil. Add the pork chops and let cook for about 3-4 minutes without moving, until nicely browned. Flip and cook for about 3- 4 minutes on the other side until browned. You should see clear juices coming up to the top of the pork chops which means they are cooked. Remove from pan and let rest while the potatoes and veggies cook.

For the Potatoes:

In the same pan, add another tablespoon of olive oil. Add the onions and about half of the chopped garlic. Cook, stirring, for about 2 minutes. Add the potato chunks and the butter. Season with salt and pepper. Let cook until lightly browned. Remove from pan and set aside.

For the Veggies:

Again, in the same pan (even if there are brown bits on the bottom, do not give into your temptations and wash! These brown bits will add flavor to the veggies!), add the rest of the garlic and white parts of the cabbage. Add the soy sauce and cook, stirring until the veggies just start to soften. Add the green leaves and the water. Cover, and let cook for 2-3 minutes, until the greens just wilt.

Serve the rested pork loin with the potatoes and veggies. I also like to serve it with some grainy Dijon mustard!

Potato & Calamari Salad

There are so many versions of potato salad. And most are the mayonnaise drenched, rich kind that accompany fried chicken at a picnic or German sausages.

Well, not this one. This potato salad is colorful, healthy, light (well, by light I guess I mean in comparison to other potato salads), fresh, and full of veggies.  There is the crunch of the vegetables, the tender chewiness of the squid, the freshness of the lemon juice.... it is just so delicious.

So, try this salad. Not as an accompaniment to other picnic favorites, but on its own as a lunch or light dinner or a starter before other great dishes!

Potato & Calamari Salad

Serves 2 generously as main dish

3 Large Potatoes

1 Shallot, chopped

2 Small English Cucumbers

1 Large Tomato

2 cloves Garlic, minced

2 sprigs Fresh Rosemary, destemmed and chopped

500 grams Squid, cut into rings

Juice of 1/2 Lemon

2 tbsp + 2 tbsp Extra Virgin Olive Oil

Salt and pepper

Peel the potatoes and boil or steam until fork tender. Cut into large chunks and place in a bowl, along with the chopped shallot, cucumber and tomato. Season with salt and pepper and set aside.

In a large sautee pan over medium heat, add 2 tbsp olive oil. Add the garlic, chopped rosemary and squid and cook for about 1-2 minutes, until squid just turns opaque. Squeeze in the lemon juice. Pour the entire mixture into the bowl with the potatoes and vegetables. Toss. Drizzle with about 2 tbsp of olive oil and season to taste. Enjoy warm or cold.

Awesome Rosemary Chicken Bake

This chunky, heart-warming chicken bake is just what the doctor ordered!

The great thing about this dish, is that everything is rustically cut. No perfection needed here… just big chunks around 1 inch in size (give or take a little). Also, I don’t peel any of the vegetables (except the garlic and onions of course). The others I just wash and scrub really well then cut up. The peels give a nice rustic look, they are full of vitamins, and they just taste good! But of course, this is a personal preference so if you want to peel your veg, I am certainly not stopping you!



So, give it a try. After all, we all need new chicken recipes!

Awesome Rosemary Chicken Bake
Serves 2

2 Whole Chicken Legs, cut into pieces (2 drums and 2 thighs)
1 tbsp Olive Oil
2 Cloves Garlic, roughly chopped
2 Large Onions, cut into large chunks
2 Carrots, cut into chunks
2 Courgettes, cut into chunks
1 Small Aubergine, cut into chunks
3 or 4 Stalks of Rosemary, destemmed and roughly chopped
1 Large Tomato, cut into a chunks
2 Large Potatoes, cooked and cut into large chunks
Olive Oil for drizzling
Salt and Pepper

Boil the whole potatoes until fork tender, about 30 minutes. Drain and cut into large chunks.

Preheat the oven to 180 degrees Celsius (350 degrees Farenheit).

Season the chicken pieces on all sides with salt and pepper.

In a large pan, heat the olive oil over medium high heat. Add the chicken pieces skin side down. Do not move them for 2-3 minutes. You want the chicken to sear a nice brown color, and if you move the chicken too early, the skin will stick to the pan. Flip over and brown the other side. Then, to the pan, add the garlic, onions, carrots, courgettes, aubergine and rosemary. Cook for about 5 minutes until all the vegetables get a little color.

Turn the whole pan of chicken and vegetables onto a lined baking tray. Add the chunks of potatoes and the tomato. Drizzle with some olive oil and season with salt and pepper.

Bake for 45 minutes, tossing the vegetables and chicken about halfway through to ensure all are evenly cooked and coated with the chicken juices.

To dress up this dish for service, you could serve on a platter lined with fresh rosemary.

It's Soup Season! Ginger Infused Carrot Soup and Potato & Leek Soup

As temperatures drop, it become more and more apparent that soup season has arrived. This is one of my favorite times of the year, because nothing is more comforting than a steaming bowl of soup. Well, except maybe a warm cup of hot cocoa…

Soup is so versatile. You can really make it with whatever veggies you have on hand, as long as you have your aromatics… garlic, onions, bay leaf, carrots, and some stock. You should also really use some celery to make your soup base, but in this part of the world, this vegetable that we take for granted at home, is not readily available.



Here are two soup recipes to start the season off with a bang! Both are healthy and hearty soups for the winter. And, if you are like my husband and like a little cream in your soup, after pureeing, you can add about 1/4 to 1/2 cup of cream!



Ginger Infused Carrot Soup
Makes 6-8 cups

2 tbsp Olive Oil
3 Large Cloves Garlic, chopped
2 Onions, cut into chunks
4 Large Carrots, cut into chunks
1 1/2 tbsp Fresh Ginger, Minced
1 Large Potato, peeled and cut into chunks
1/4 cup White Wine (optional)
1 Bay Leaf
1 Liter Vegetable Stock
Salt and Pepper to taste

In a large pot over medium heat, add olive oil, garlic, onions, carrots, ginger, and potato. Cook for about 4-5 minutes. Add a pinch of salt and pepper, the bay leaf, and the white wine. Cook for a couple of minutes, stirring. Add the vegetable stock, bring to a boil, then reduce to a simmer. Simmer for about 20 minutes, until the carrots and potatoes are soft.

Remove from heat. Remove the bay leaf. Puree the soup using either a hand blender or by pouring the soup in batches into a blender. Season with salt and pepper to taste.



Potato & Leek Soup
Makes 6-8 cups

2 tbsp Olive Oil
2 Whole Leeks, cleaned and sliced (some people use only the white part, but I use the whole thing)
2 Large Cloves Garlic, chopped
4 Large Potatoes
1 tsp Dried Thyme
1 Bay leaf
1/4 cup White Wine (optional)
1 Liter Chicken Stock
Salt and Pepper to taste

In a large pot over medium heat, add olive oil, leeks, garlic, potatoes, and thyme. Cook for about 4-5 minutes. Add a pinch of salt and pepper, the bay leaf, and the white wine. Cook for a couple of minutes, stirring. Add the stock, bring to a boil, then reduce to a simmer. Simmer for about 20 minutes, until the potatoes are soft.

Remove from heat. Remove the bay leaf. Puree the soup using either a hand blender or by pouring the soup in batches into a blender. Season with salt and pepper to taste.

Crunch & Punch Potato Salad

What is "Crunch & Punch?" Well, it's what I think that all potatoes need. "Crunch" because the softer texture of the potato needs to be combined with something crunchy. "Punch" because all potatoes need a little flavor boost. Quite frankly, without crunch and punch, potatoes end up being a little bit boring. On the flip side, however, potatoes are like a blank canvas, just waiting to be painted into something wonderful.

Having said that, I decided to make a potato salad today. And I am not talking about a traditional potato salad.

I am talking about a potato salad with just as much other stuff as there is potato. It's healthy, it's tasty, and it has both the "crunch" and the "punch."

Crunch & Punch Potato Salad
Serves 2 (or 4 as side dish)

2 Large Potatoes
1 Can Tuna, drained
1 Large Tomato, diced
1 Red Pepper, sliced
1/2 White Onion, thinly sliced
1 Small Cucumber, diced
Handful of Fresh Cilantro, chopped

For the Sauce
2 tbsp Grainy Dijon Mustard
2 tbsp Red Wine Vinegar
4 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste

Cook the whole potatoes until fork tender, either by boiling, in the microwave, or in the oven. I honestly don't peel my potatoes( I scrub them really well) but you are welcome to peel them if you prefer.

Once the potatoes are cooked, cut into a large dice and place in a bowl. Add the drained tuna, tomato, red pepper, onion, cucumber, and cilantro.

In a small bowl, whisk together the mustard and vinegar. Slowly whisk in the olive oil. Add salt and pepper to taste. Pour the sauce into the potato, tuna, and veggie mixture. Toss to coat. Enjoy!