Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Red potatoes, med. sized |
6 tablespoons | Flaked white tuna |
2½ tablespoon | White wine vinegar, divided |
6 tablespoons | Olive oil |
3 \N | Eggs, hard boiled & peeled |
⅓ cup | Onion, thinly sliced |
2 tablespoons | Fresh parsley, minced |
Cook potatoes in a large pot of boiling salted water until tender, about 35 minutes. Cool, then peel and cut into ¼" rounds.
Combine tuna and 1½ tsp vinegar in a small bowl. Whish oil and the remaining vinegar in another small bowl, add 1 hard cooked egg yolk and mash to blend. Season with salt & pepper to taste.
Thinly slice remaining two eggs and the egg white. Arrainge ½ of the potato slices in a shalow serving dish. Season with salt & pepper.
Top with ½ of the onions, egg slices, tuna, and parsley. Drizzle half of the vinegrette over and repeat the layering. drizzle with the remaining vinegrette. Serve slightly chilled.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' (Malaga) Typed by: Bob 8-{) Submitted By ROBERT WHITE On 04-22-95