| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Peruvian |
|
3 |
servings |
INGREDIENTS
| 12 |
|
Yukon gold potatoes |
|
|
Coarse salt; to taste |
| 1 |
cn |
Oil-packed Italian tuna – (6 oz); drained |
| 1/2 |
c |
Fresh peas |
| 1 |
tb |
Minced jalapeno pepper |
| 1 |
c |
Cherry tomatoes; halved |
| 1 |
|
Celery stalk; chopped |
| 1/4 |
c |
Mayonnaise |
| 2 |
ts |
Fresh lemon juice |
|
|
Freshly-ground black pepper; to taste |
| 3 |
lg |
Eggs |
| 2 |
tb |
Olive oil |
| 1/3 |
c |
Cilantro sprigs |
INSTRUCTIONS
Place potatoes in a large pot of salted water. Bring to a boil, and simmer
until fork tender, 30 to 40 minutes. In a medium bowl, combine tuna, peas,
jalapeno, tomatoes, celery, mayonnaise, and lemon juice. Season with salt
and pepper. Drain and peel potatoes. Transfer potatoes to a food mill
placed over a medium pot; mill the potatoes. Alternatively, use a ricer or
mash the potatoes. Add the eggs. Season with salt and pepper; stir to
combine. Form potato mixture into six patties. Heat olive oil in a large
skillet over medium heat. Cook potato patties until crisp and golden brown
on each side, 3 to 4 minutes. Mound tuna mixture on each of three potato
patties. Top with cilantro, and place a second patty on top. Serve. Makes
3.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "
Per serving: 310 Calories (kcal); 29g Total Fat; (81% calories from fat);
8g Protein; 7g Carbohydrate; 193mg Cholesterol; 177mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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