Tuna and Potatoes in a Jiffy |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Fast, cheap and easy ! This was a typical dish for meatless Fridays in Florence, Italy. An authentic Florentine recipe from Paolo Petroni's The Complete Book of Florentine Cooking . A kid pleaser. Ingredients:
1 (9 ounce) can tuna packed in oil |
1 lb potato |
parsley |
2 tablespoons capers |
3 1/2 ounces stoned olives |
18 ounces mayonnaise |
Directions:
1. Boil the potatoes in their skins, allow to cool, peel and mash.
2. In a bowl, break up the tuna fish and mix with the potato and the chopped parsley.
3. Salt, pepper and stir well.
4. Place on a serving platter and mould into the shape of a fish, then clean any excess off the plate with paper towels.
5. Cover the whole fish carefully with mayonnaise and garnish with capers and olives.
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