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Tuna and potato salad February 12, 2009 Canned fish is certainly high on my list of pantry essentials. I currently have about 20 small cans of tuna and a few of salmon, some large cans of each and several cans of sardines. I have a canned fish-based lunch at least three times a week, usually with some salad vegetables or as a sandwich or the ubiquitous sardines on toast, pepped up with black pepper and a slosh of balsamic vinegar. I figure that gives me a good weekly quota of Omega 3 in addition to any fresh fish we might eat. Tuna is very versatile. It’s great in pasta dishes, in fish cakes, fish pie or as the basis of a terrine. Today’s dish is great served in small individual bowls for lunch either at home, school or at the office. It’s quick and easy to assemble. Once the potatoes are boiling , the asparagus or beans can be dropped in the same pot for blanching and pulled out after three minutes using a large slotted spoon. The dill lends a subtle complementary flavour to a good commercial mayonnaise.
Tuna and potato salad 500g salad potatoes Scrub the potatoes and cook them until tender in boiling salted water. Cool then peel and cut into chunks. Cut the beans or asparagus into 4cm lengths and blanch in boiling water for three minutes. Drain and refresh in iced water, Finely slice the red onion and finely chop the gherkins. Whisk together the mayonnaise, dill, vinegar and extra virgin olive oil. Drain the tuna and fork into chunks. Place potatoes, beans and onions in a large bowl and add salt and freshly ground white pepper to taste. Pour over the dressing. Toss to coat then add the tuna and turn over gently, trying not to break up the chunks. Garnish with the chopped gherkins. Serve chilled in a bowl or in lettuce cups.
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