Warm Potato and Tuna Salad
From Well-Preserved, Recipes and Techniques for Putting Up Small Batches of Seasonal Foods. Copyright 2009. Published by Clarkson Potter/Publishers. Reprinted with permission.
- Servings: 4.
This recipe is from Well-Preserved, Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, by Eugenia Bone.
The core ingredient in this simple but irresistible salad are pieces of canned tuna that you ideally will have canned yourself, using very fresh tuna and your best olive oil.
The introduction to this recipe is by Eugenia Bone who cans her own tuna using a small pressure canner in her New York City apartment kitchen:
"The basic recipe for this fine luncheon or dinner salad is tuna, boiled potatoes, lemon juice olive oil, and parsley. But at different times i've added fresh tarragon, basil, mint, cilantro, or oniongrass; marinated mushrooms, marinated artichokes, sliced red onion, chopped olives, chopped scallions, boiled green beans, chopped fresh tomatoes .... lots of ingredients will work in various combinations, making this as versatile as it is tasty I love this dish with white Loire Valley wines"
- 2 pounds small potatoes (I like Yukon Gold and German Butterball)
- 2 half-pints canned tuna
- Juice of 1 lemon (about 2 tablespoons)
- Extra virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons mined fresh flat-leaf parsley
- Bring a large pot of salted water to a boil over high heat. Throw in the potatoes and cook until tender, 10 to 15 minutes. Drain the potatoes and,when they are cool enough to handle, peel off the skins and slice.
- Place the potatoes in a serving bowl and add the tuna with its oil, the lemon juice, and, if the oil from the tuna is not enough to make the potatoes shine, a little extra virgin olive oil. Add salt and pepper to taste. Garnish with the parsley. Serve warm or at room temperature.