Purple potatoes parmentier with pickled White Tuna
It is said that we eat with our eyes, and an appealing presentation does enhance a dish. But a real gastronomic delight is created by the combination of everything: flavors, colors, textures... And Margarita (Entre amigos) excels at it. This recipe of purple potatoes parmentier she sent for our contest is a perfect example. Its appealing color, the addition of our pickled White Tuna, the kettledrum presentation and the last decorative touches (and equally edible) make this dish a very tantalizing gastronomic proposal.
- Purple potatoes
- Picked White Tuna (escabeche) - one can
- Green peas
- Virgin olive oil
- Black olives
- Chive blossoms - optinal
- Wash the purple potatoes and cook them with their skin in salted water.
- Once cooked, peel and crush them with a fork, while adding salt and seasoning with olive oil.
- Peel the carrot, dice it into small pieces and cook together with the peas.
- Once the peas and carrot are cooked, drain well and add the finely chopped onion, the shredded tuna and the chopped hard-boiled egg.
- Season with mayonnaise.
- In a plating mold, place a layer of potatoes, a layer of filling and top with a second thinner layer of potatoes.
- Remove the mold and decorate to taste with olives, hard-boiled egg, chives or even with chive blossoms (which, besides being decorative is also edible).
- Serve at room temperature or keep in the refrigerator for a cold dish.
Colorful and delicious. Thanks Margarita!
Pickled White Tuna (escabeche). 120 g can
If you like this recipe, you can make it at home with the pickled White Tuna available in our online store.Buy