Recipe No. 1
You will need:
1 large, fist size potato for each person + 2 potatoes
200g tuna
1 tblsp. finely chopped fresh or dried parsley
1 tin of anchovy stuffed olives, drained
1 egg at room temperature
1/4 litre of sunflower oil
Salt
1 level tsp ready made mustard
Method:
1. Steam cook potatoes in their skins in a pressure cooker for 8 minutes or boil them the traditional way until they are just tender. Drain and leave to cool.
2. Meanwhile prepare the mayonnaise by gently breaking the egg into a tall recipient, add half the quantity of oil and, using a stick blender on the lowest speed possible, start whizzing! When you see the mixture of oil and egg is thickening you can add the rest of the oil, the salt and mustard. Mix well.
3. Peel and cut the potatoes into small chunks, add the tuna, parsley, olives and mayonnaise and mix well.
IMPORTANT
This recipe contains fresh egg and should be kept in the fridge. Eat within 24 hours or discard.
Recipe No.2
You will need:
1 large, fist size potato for each person + 2 potatoes
2 large, ripe beefsteak tomatoes, or equivalent
200 g tuna, drained
1 clove garlic, crushed
1 tsp fresh or dried oregano
Salt
Olive oil
A serving dish
Method:
1. Steam cook potatoes in their skins in the pressure cooker for 8 minutes or boil them in the traditional way until tender. Drain and leave to cool.
2. Meanwhile cut the tomatoes horizontally and grater away the flesh into a bowl. Discard skins.
3. Add salt, oregano and garlic to the tomato and stir well.
4. Dribble a little olive oil onto the base of the serving dish.
5. Peel the potatoes and cut them into slices. Layer slices over the base of the dish.
6. Add a layer of tuna, then spread the tomato mix over the top. Dribble a little more olive oil over the top. Keep in the fridge until needed.
Mmmmm... I think I'll make it for supper!
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