| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Medium-size-red-skinned potatoes |
| 6 |
tb |
Flaked drained canned white meat tuna |
| 1 1/2 |
ts |
Plus 2 tablespoons white wine vinegar |
| 6 |
tb |
Extra-virgin olive oil |
| 3 |
|
Hard-boiled eggs; peeled |
| 1/3 |
c |
Thinly sliced onion |
| 2 |
tb |
Minced fresh parsley |
INSTRUCTIONS
Cook potatoes in large pot of boiling salted water until tender, about 35
minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds.
Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and
remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled
egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna
and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk
vinaigrette before continuing.)
Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato
slices in shallow dish. Season with salt and pepper. Top with half of
onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat
layering with remaining potato slices, salt and pepper, onion, tuna, egg
and parsley. Drizzle remaining vinaigrette over. Serve at room temperature
or chill until serving time.
Serves 6.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 966 Calories (kcal); 97g Total Fat; (89% calories from fat);
20g Protein; 5g Carbohydrate; 636mg Cholesterol; 191mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
17 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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