Friday, April 30, 2010

Tuna and potato salad with anchovy dressing

Tuna and potato salad with anchovy dressing / Salada de batata e atum com molho de anchova

Even though it was published here I’m a vegetarian, that is not true – I don’t eat red meat, but like poultry and love fish.

This salad is very simple, but the dressing takes it to a whole new level.

Tuna and potato salad with anchovy dressing
from Donna Hay magazine

600g kipfler potatoes, cleaned and halved
1 tablespoon olive oil
sea salt and freshly ground black pepper
4 roma tomatoes, sliced
¾ cup basil leaves
425g (15oz) can tuna in oil, drained

Anchovy dressing:
3 anchovy fillets, chopped
1/3 cup red wine vinegar – I used ¼ cup lemon juice
¼ cup extra virgin olive oil
sea salt and freshly ground black pepper

Preheat the oven to 200°C/390°F. Place the potatoes in a baking dish, add the oil, salt and pepper and toss to combine. Roast for 45 minutes or until golden.
Make the dressing: place the anchovies, vinegar, oil, salt and pepper in a small bowl and whisk to combine (the anchovies will melt). Set aside.
Toss the potatoes with the tomatoes, basil and tuna. Drizzle with the anchovy dressing and serve.

Serves 4

5 comments:

Pam said...

Sounds fantastic. I have been on a total Donna Hay kick lately and loving every second of it!

Mercè said...

Oh! I'll have to try this salad!! I love the idea of the anchovy dressing!

Paula said...

I can`t wait to try this!

My Little Space said...

Ooo..thank you for sharing such wonderfully light recipe! Love it so much. Have a great weekend!
Blessings, Kristy

Patricia Scarpin said...

Pam, DH reminds me of you, sweetie!

Mercè, I hope you like it!

Paula, let me know what you think!

Kristy, thank you for commenting! Have a beautiful week!

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