I could eat potatoes every day. 🥔🥔 I like them in any form and flavor. 
🫒But this Mediterranean style has to be one of the healthiest of all the potato recipes!

😉The good thing is that you can switch the ingredients around to your liking.
☝️Besides the potatoes (duh!) I would name three other ingredients that are a must (in my opinion): olives, capers and lots of extra virgin olive oil.

Without the tuna it is a wonderful 🌱vegetarian/vegan meal or side dish already. 
Adding a little protein (even plant-based) can make it a more satisfying light meal.

So, there is no particular recipe I can give you (but I did list the items I used in this video below), as it is rather an idea of a dish with many options.
The ingredients and the amounts depend on your preference.
It is a toss-it-together-quickly kind of dish. A handful of this and a handful of that with ingredients from the Mediterranean region.
☝️Tip: For a variery, I often use roasted bell peppers, cherry tomatoes and/or zucchini.
☝️And I also serve this as a side dish with a piece of chicken or fish (without the tuna, of course).

🥔This time I picked baby potatoes, and I decided to roast them. 
Other times I just boil some larger ones, peel and cut them into bite size pieces.
☝️Just make sure that you are using waxy potatoes (most with yellow or red skin), and do not overcook them. ❗️
❗️Overcooking and/or starchy potatoes will result in a mushy dish.
☝️Note: Since roasted baby potatoes don't need to be peeled, any type should work.

The ingredients I used in this video (3-4 portions):
700g / 1.5lbs (baby) potatoes
Plenty of extra virgin olive oil
Salt & pepper
2 teaspoons garlic powder
A sprig of fresh rosemary, chopped

■Wash and dry the baby potatoes thoroughly. 
Place them in a baking dish and coat them with all the ingredients above.
■Roast them slightly at 200C / 400F.
They should be done in about 20 minutes but check with a toothpick for doneness.
☝️No need to roast them until they are dark and crispy. 

Rest of the ingredients (the amounts can be reduced or increased to your liking):
Plenty of extra virgin olive oil
1/2 red onion, sliced into smaller strings
8oz / 225g green olives
8oz / 225g red pepperazzi peppers in oil
4oz / 112g kalamata olives
3.5oz / 100g capers
Salt & pepper
1 can of tuna in oil, 5oz / 140g
A handful of finely chopped parsley
8-10 fresh basil leaves, teared
1/2 lemon, juice only

■In a large pan on medium heat, allow the onion slices to soften in plenty of EVOO, but keep their crispiness. 3-4 minutes.
■Add the olives, peppers & capers and "stir-fry" everything for a few minutes.
☝️None of the ingredients need to be cooked for a long time.
■Season with salt & pepper to taste.
■Add the potatoes and coat them well with the flavorful mixture.
■Add the tuna and mix it carefully (🌱skip for a vegetarian or vegan meal).
■Finish with parsley and lemon.
Serve warm or room temperature.
😋Buon Appetito!🫒