WARM POTATO SALAD WITH TUNA BELLY

By Saveurs magazine N° 273 - April 2021

Preparation: 15 mins - Cooking 15 mins

Ingredients (for 4 people)

• 600 gr of firm-fleshed potatoes
• 200 gr of tuna belly canned in olive oil
• 1 small red onion
• 1 lemon preserved in salt
• 15 sage leaves
• 1 level teaspoon of rose berries
• 1 heaped tsp. strong mustard
• 1 heaped tbsp heavy cream
• 1 tbsp olive oil
• salt, pepper

1. Scrub the potatoes under water then steam them or cook them in a pan of salted water for 15 to 20 minutes, starting with cold water.
2. Drain the tuna belly, keeping the oil aside, then crumble it coarsely. Cut the preserved lemon into small cubes. Peel and very finely slice the onion.
3. In a bowl, mix the oil from the reserved tuna belly with the mustard, heavy cream, salt and pepper.
4. Fry the sage leaves in a pan in 1 tbsp of olive oil for 30 seconds.
5. Crush the pink berries with a rolling pin or mortar.
6. Peel and slice the potatoes. Divide them among the plates, drizzle with sauce, add the crumbled tuna belly, onion, preserved lemon, pink peppercorns and sage. Salt and pepper if necessary, serve warm.

Our wine recommendation: a white Cheverny.

Recipe and styling by Delphine Brunet