Italiancookingtips:
Tuna Salad can be made with 3 ingredients: tuna, potatoes and mayonnaise. I added the vinegar, which makes the taste less flat and which is always an excellent solution for flavoring boiled (or steamed) potatoes
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Loading..."Red" Tuna Salad: my modern version of a classic of Italian cuisine, the combination of tuna and potatoes. Two ingredients that work perfectly together. Usually fresh tuna is lightly seared and served with a side dish of boiled or grilled potatoes, all seasoned with excellent oil, thyme and marjoram. In this case, I prefer to use canned tuna that is simpler and more practical than fresh fish. Last bu not least, I add the beetroot plus some other unusual ingredients. A perfect appetizer / snack: try it to believe it
Ingredients
- 2 large Potatoes
- 3 beetroot
- 400 gr Canned Tuna in Extra Virgin Olive Oil
- 250 gr di Mayonnaise
- 1 tablespoon of white vinegar
- 1 tablespoon of mustard powder
- Chili Pepper flakes
- Salt & Pepper
Instructions
First of all, be careful because beets turn everything red: hands, knives, surfaces. It is not a problem because you can easily clean it with water, but unfortunately they also dirty the other ingredients, therefore they must be kept separate if you want to obtain a salad that is not all red
Peel the potatoes and steam them in the special basket until they are soft but still firm (about 13 minutes). Place them in a large bowl (in which you will mix all the ingredients) to cool. Do the same with the beets (you will need about 30 minutes) and store them in another bowl, so that they do not dye the potatoes
Add vinegar, mustard, salt and pepper, mayonnaise to the potatoes and mix gently. Complete with beets and a little chili pepper. Leave to rest for a while before serving so that the flavors mix better
The quantities of vinegar and mustard are indicative: follow your taste. I add the mayonnaise needed to mix in compost, then I bring to the table some more, it in case someone wants to add it
Notes
This recipe reminds me of the first holidays with friends. We were teens, finally free from parents and with no money in our pockets. But, we had to cook by ourselves and this "concoction" was perfect: cheap, very easy to make and really tasty. I prepare it very often in the summer: it is perfect as appetizer and it will never survive to my parties! Over the years I have added some small variations that enhance the preparation: you can find all the indications in the TIPS
Italiancookingtips:
In addition to the vinegar, this recipe includes a few more spices: the mustard powder (better than the classic one, which I find too invasive) and the chili flakes that do not dissolve in the preparation and give a spicy touch to each bite
Beet dye!
Italiancookingtips:
Vegetables can be boiled but be careful not to overcook them. If you are in a hurry, you can use pre-cooked beets, you will save time even if the taste will be less rich and fresh
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