CUBA ~ Potato and Tuna Salad
CUBAN POTATO AND TUNA SALAD
Ensalada de Papas y Atun
This is an easy-to-prepare tuna and potato salad, with a smooth texture and a tangy flavor that can be turned into a fancier luncheon or buffet item by some simple decorative tricks. Coat the top of the molded salad lightly with mayonnaise, then form the pimiento slices into a grid of squares and place a thinly sliced olive in each center. Or do your own thing.
Serves 4
1 {6-ounce} can white tuna packed in water, drained and mashed
1 1/2 cups mayonnaise or aioli
3 large white potatoes, peeled, boiled, diced, and cooled
1 1/2 cups cooked fresh or canned green peas, cooled
1 {3-ounce} jar sliced pimientos, drained
4 hard-boiled eggs, cooled and chopped
1 tablespoon cider vinegar
Leafy lettuce, for lining the plate
Eggs, asparagus, olives, pimientos for garnish
Salt & pepper to taste
Mix mashed tuna with mayonnaise. Add potatoes, peas, half of the pimientos, chopped eggs, and vinegar and blend well. Add salt and pepper to taste, mix. Place in a mold, or mound into a dome shape, using your hands. Chill for a few hours. Unmold and place dome on a bed of leafy greens. Decorate creatively with eggs, asparagus, olives, and remaining pimientos.
Source: "CUBA COCINA!" by Joyce LaFray