Ingredients
POTATOES
500 gr
TUNA IN OIL
200 gr
MAYONNAISE
180 gr
ANCHOVIES IN OIL
3 fillets
PICKLED CAPERS
1 Teaspoon
MUSTARD
1 Teaspoon
PARSLEY
q.b.
SALE
q.b.
Tonnate potatoes are a tasty side dish with an irresistibly creamy consistency, a much more delicious variant of the classic boiled potatoes . Excellent to be enjoyed cold , to be prepared and stored in the refrigerator until serving, they are ideal to accompany any second course of grilled meat and fish, but also omelettes and fresh cheeses. They can also be proposed as a delicious appetizer or main course to be enriched with hard-boiled eggs or strips of smoked salmon.

These are boiled potatoes that are cut into cubes and then seasoned, once cold, with a luscious tuna and mayonnaise-based sauce, enriched with capers, a dash of mustard and anchovy fillets, for a savory and decisive result. The whole is full-bodied, enveloping and recalls the famous veal with tuna sauce in taste .

If you like, you can flavor the potatoes with your favorite aromatic herbs and, for an even more genuine result, you can prepare our homemade mayonnaise . If you decide to make the tuna potatoes several hours in advance, keep the diced potatoes and the sauce separately, which you will only assemble when you bring everything to the table: in this way they will remain creamy and will not dry out.

Find out how to prepare tuna potatoes by following the procedure and advice step by step.

How to prepare tuna potatoes

Step 1
Rinse and pat the potatoes dry with kitchen paper, then collect them in a pot covered with water
1
and cook for about 20 minutes starting from the boil.

Step 2
In the meantime, drain the capers and collect them in a bowl
2
.

Step 3
Also add the anchovy fillets
3
.

Step 4
Drain the tuna well and add it to the bowl together with the mustard and mayonnaise
4
.

Step 5
Blend everything with an immersion blender until you get a smooth and uniform sauce
5
. Cover with cling film and refrigerate until ready to serve.

Step 6
Drain the potatoes when they are cooked but still al dente. Let them cool and peel them
6
.

Step 7
Cut them into not too small wedges and season them with a pinch of salt
7
. Mix.

Step 8
Add 2/3 of the sauce and mix again
8
.

Step 9
Arrange the potatoes on a serving platter and top with the remaining sauce. Decorate with a few parsley leaves and serve immediately
9
.

storage
Tuna potatoes can be stored in the refrigerator, in a special airtight container, for a maximum of 2 days .