Purple potatoes parmentier with pickled White Tuna

By Administrador 2019/05/03

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.

Ingredients

Instructions

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!