Monday, August 22, 2011

Potatoes salad with tuna and eggs

There is still too much heat outside, then I’ve prepared a fresh dish for today too.
 Potatoes salad is a simple and good side dish, if it’s prepared with new potatoes it becomes quite delicious. Then, if you add other ingredients it becomes a great second course.
 The one with tuna and eggs is the classic version, but if you prefer, you can also replace them with scalded green beans and wafer-thin sliced red onions, which is typically prepared in Sicilian cooking.
 Here's the recipe:

Serves 4

New potatoes 400 g (14.10 oz)
Eggs 2
Tuna in olive oil 90 g (3.17 oz)
Extra virgin olive oil 4 tablespoons
Vinegar 1 tablespoon
A sprig of parsley
Salt to taste
Ground pepper to taste
 Wash the potatoes and let them steam for 20 minutes from when it starts to boil, the water must be salted. In the meantime, hard-boil the eggs by putting them in cold water and making them cook for about 8 minutes from boiling starts. Drain the eggs, put them under cold water, then shell and slice them.
 Drip the tuna from preservation oil and dice it with the aid of a fork.
 When the potatoes are cooked, cut them into thin slices, without peeling them, and put them in a bowl.
 Dissolve, in a little bowl, a pinch of salt in the vinegar, then add the olive oil, the ground pepper and mix well. Pour the obtained sauce over the tepid potatoes, add the chopped parsley, mix gently (photo 1), then add the tuna and the hard boiled eggs, mix well and serve.
 Bon appetit!

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