Potato and Tuna Salad

Several weks ago I purchased a small cookbook on sale at Loblaws, our biggest supermarket here in Canada. Loblaws carries about 3 or 4 shelves with magazines and cookbooks and every now and then they place a big bin in the middle of the store where they throw all the books on sale. When the bin is there this becomes a popular spot at the supermarket, crammed full of shopers searching for a bargain.

The book I bough is from the series Super Cookery from Parragon Publishing in the UK and, as far as I can see, does not have an author. It measures 5 x 6 inches and it is about 2-inches thick. I love these small books. It is called "Potatoes and Vegetables" and, of course, it features potatos in every recipe. It has a recipe per every two pages: the recipe on the left and the picture on the right. Most recipes also include two or three smaller pictures showing the steps.

The first recipe I tried was this one. It is full of flavour and it is excellent for lunch. My picture does not do it justice.

Potato and Tuna Salad

• 1 lb new potatoes, scrubbed and quartered
• 1 green bell pepper, sliced
• 1/2 cup canned corn, drained
• 1 red onion, sliced
• 10oz canned tuna in water, drained and flaked
• 2 tbsp chopped and pitted black olives
• salt and freshly ground pepper
• lime wedges, to garnish

Dressing

• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1 tbsp lime juice
• 2 garlic cloves, crushed
• finely grated rind of 1 lime

Serves 4

Steam the potatos por about 15 to 20 minutes or until done. Drain and set aside to cool.

Gently stir in the green pepper, the corn and sliced red onion. Spoon the potato mixture into a large serving bowl and arrange the flaked tuna and chopped black olives over the top. Season the salad with salt and freshly ground pepper.

To make the dressing, mash the garlic in a mortar with a pestle and add the remaining ingredients. Spoon the dressing onto the tuna, garnish with lime wedges and serve.

I did use fingerlings and did not use the green pepper. Also, I did not bother with the lime wedge. Instead, I mixed the salad with micro-greens. What you see in the picture is a salad in the plastic container that I use for work. At this state everything was already mixed and it does not look as pretty as when first put together.

The book includes a "Cook's tip" that reads: Served with acrisp white wine, this salad makes the perfect light lunch for summer or winter.