Foodie Fridays: Red Potato and Tuna Toss

From Cloverleaf

We are having unusually warm weather right now -- it was almost 90 degrees yesterday!  When it is this warm, a quick and simple recipe for a dish which can be eaten at room temperature makes an ideal meal.  Red Potato and Tuna Toss is one such recipe.  If you want something more elaborate, turn it into a variation on Salade Niçoise.  Either way you can't go wrong, so keep your cool and serve this when the temperature soars!

Red Potato and Tuna Toss

3 oz. tuna in pouch
1 lb. small red potatoes, cooked and quartered
1/2 bell pepper (any color), diced
1/2 tsp. dried dill
1/4 C. olive oil

Combine all ingredients.  Serves 2.

Note: Turn this into a Salade Niçoise Toss by adding 12 pitted niçoise olives, 12 halved grape tomatoes, and 1/4 lb. cooked fresh green beans cut into one-inch pieces.  Serve topped with one quartered hard-boiled egg per serving.