Tuna And Potato Salad A La Espanola Food

WARM POTATO & TUNA SALAD WITH PESTO DRESSING

Steps:

• Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
• Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
• Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.

NEW POTATO & TUNA SALAD

Steps:

• Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.

SPANISH STYLE RABBIT

Steps:

• cut the rabbit and soak in salted water for 1/2 an hour, then rinse with fresh water.
• blanche the almonds and fry together with the bread and parsley. Pound together.
• when browned, remove from heat.
• Fry the onions chopped and the rabbit. when nicely browned add wine, some water and the pounded bread and almonds.
• bring to the boil, then reduce heat and gently simmer for about 2 hours, until tender, stirring frequently.

TUNA POTATO SUPPER

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once, 7-9 minutes. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat until cheese is melted, 5-6 minutes.

TORTILLA ESPANOLA

Steps:

• In a large, heavy-bottomed (preferably non-stick) pot, heat the olive oil and vegetable oil until hot but not smoking. Add the potato slices, onion and about ½ teaspoon salt. Lift and turn the mixture frequently. The potatoes will soften as they boil in the oil but should not brown. Cook until the potatoes are soft (not mushy) and are easily cut with a knife.
• While the potatoes cook, crack the eggs into a large bowl and beat with ½ teaspoon salt until frothy.
• When potatoes are soft, remove the mixture with a slotted spoon to drain the oil and add to the beaten egg. Gently push down the mixture until it is submerged and let rest 15 minutes.
• Before cooking the tortilla in the skillet, make sure that you have a plate that is larger than the skillet! It may be easier to make 2 smaller tortillas than one large one. You will also need a lid for the skillet.
• In a non-stick (very important to use non-stick!) skillet, heat 1Tablespoon oil (you can use the leftover oil from the pot) until quite hot. Slide in the egg/potato mixture and push down to fill the skillet. Shake the pan, lower the heat to medium high and cover with a lid. Shake the pan to prevent sticking. When it starts to brown on the bottom (lift gently with fork to check), cover the skillet with a plate and flip the tortilla onto the plate (first flip is best done over the sink). Slide tortilla back into skillet and cook on the other side in the same manner. Lower heat to medium and continue to flip 4-5 more times until tortilla is cooked through - 15-20 minutes.
• Before serving, I press a paper towel onto both sides to absorb excess oil. Serve with sliced baguette.

SPANISH POTATO OMELET (TORTILLA A LA ESPANOLA)

Steps:

• Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
• Alternate layers of potatoes with layers of onions.
• Cook slowly over medium heat, turning the potatoes until tender, not brown.
• Drain potatoes in a colander, save oil.
• Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
• Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
• Shake the pan often to avoid sticking.
• When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked

TUNA AND POTATO SALAD

Steps:

• Blanche the green beans for 2 minutes in boiling water. Drain and plunge into cold water. Drain again.
• Place the cooked potatoes, beans and tuna in a salad bowl.
• Mix the anchovies and pesto with the mayonnaise and pour onto the salad.
• Add salt and pepper to toss. Garnish with the parsley.

SPANISH STYLE TUNA AND POTATO SALAD

Steps:

• Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; cook potatoes 6 minutes or until almost tender.
• Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.
• Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss.
• Drizzle potato mixture with oil and vinegar; toss to coat. Arrange 1 cup lettuce on each of 5 plates; divided potato mixture evenly among plates.

TUNA AND POTATO SALAD A LA ESPANOLA

Steps:

• Boil potatoes, covered in water, until almost done, about 6 minutes.
• Add haricots vert, cook an additional 4 minutes, then drain; rinse under cold water and drain again.
• Place potatoes and beans in a large bowl, add tomatoes, shallots, salt, paprika, cayenne, and tuna.
• Drizzle salad with vinegar and oil; toss.
• Arrange lettuce on 5 serving plates, divide potato and tuna salad on top.