Monday, July 29, 2013


As will be my practive until I have them all transferred, here's another recipe from Latelife Recipes. This one is a keeper.

PAPAS ALIÑAS - Adapted from Saveur 9/99

Potatoes & Tuna (aliña means dressed)

This is a tapas bar standard from Sanlúcar de Barrameda and, with three large potatoes and about the same other ingredients along with parsley sprinkled on top, was meant for 6-12 diners as part of a tapas meal. I made two potatoes for the two of us as our whole meal.

2 large white potatoes
1 (milder!)* regular to small yellow onion, coarsely chopped (no scallions!) not too much onion!
¼+ cup olive oil
¼+ cup red wine vinegar (or cider vinegar - no balsamic!)
1 6oz can solid white tuna in water, drained

Boil potatoes until the skins just break and potatoes are very tender. Drain. (Original called for potatoes to be peeled now, but we like the skins) Cut into chunks. Salt the potatoes.

Machine blend or vigorously whisk oil and vinegar. Pour over the potatoes, add the chopped onion, and toss them gently.

Potatoes will absorb the dressing while they are warm. Portion out the potatoes on to two plates.
Arrange flaked tuna on top of the potatoes, and sprinkle with fresh chopped parsley if desired. (chopped tomato is good too.)

Note - I've been making this regularly since 1999.
Tuna now comes in 5 oz. cans, not 6 (or even the 7 I remember. Why couldn't they just leave the same size and raise the price?!) The original recipe was for white potatoes, but I have used reds and small russets too. When I say no balsamic vinegar or scallions I mean it! I've tried them at one time and they were not right for the recipe.

* did you know that the flatter the onion the milder it will be? So if you have only a pointy onion be sure, after you have chopped it, to rinse the pieces under water in a sieve.

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