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Cook potatoes in large pot of boiling salted water
until tender, about 35 minutes. Cool, then peel potatoes and cut into
Combine albacore and 1½ teaspoons vinegar in small
bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl;
add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and
pepper. (The albacore, potatoes and vinaigrette can be made six hours
ahead. Cover separately; chill. Re-whisk vinaigrette before continuing.)
Thinly slice remaining 2 eggs and 1 egg white. Arrange
half of potato slices in shallow dish. Season with salt and pepper. Top
with half of onion, albacore, egg and parsley. Drizzle half of vinaigrette
over. Repeat layering with remaining potato slices, salt and pepper,
onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at
room temperature or chill until serving time.