Even though it was published here I’m a vegetarian, that is not true – I don’t eat red meat, but like poultry and love fish.
This salad is very simple, but the dressing takes it to a whole new level.
Tuna and potato salad with anchovy dressing
from Donna Hay magazine
600g kipfler potatoes, cleaned and halved
1 tablespoon olive oil
sea salt and freshly ground black pepper
4 roma tomatoes, sliced
¾ cup basil leaves
425g (15oz) can tuna in oil, drained
Anchovy dressing:
3 anchovy fillets, chopped
1/3 cup red wine vinegar – I used ¼ cup lemon juice
¼ cup extra virgin olive oil
sea salt and freshly ground black pepper
Preheat the oven to 200°C/390°F. Place the potatoes in a baking dish, add the oil, salt and pepper and toss to combine. Roast for 45 minutes or until golden.
Make the dressing: place the anchovies, vinegar, oil, salt and pepper in a small bowl and whisk to combine (the anchovies will melt). Set aside.
Toss the potatoes with the tomatoes, basil and tuna. Drizzle with the anchovy dressing and serve.
Serves 4
