Serve this simple spread with crostini or plain, crisp crackers. And please, use the best tuna in olive oil you can find; tuna packed in water or vegetable oil just won’t cut it for this recipe.
By Yankee Magazine
Dec 06 2006
Serve this simple spread with crostini or plain, crisp crackers. And please, use the best tuna in olive oil you can find; tuna packed in water or vegetable oil just won’t cut it for this recipe.
1 russet potato, peeled and cut into chunks
Pinch of kosher or sea salt
2 6-ounce cans imported tuna, packed in olive oil
1/2 cup (packed) chopped flat-leaf parsley
2 tablespoons capers
3 anchovy filets
2 tablespoons olive oil
1 teaspoon white wine vinegar
Cayenne pepper, to taste
Garnish: thin cucumber slices and a caper
In a small saucepan, cover potato with cold water by at least 1 inch. Add a good pinch of salt and bring to a boil over high heat. Reduce heat to medium, cover pan partway, and cook until potato is tender, about 8 minutes. Drain and return potato to pan. Dry the potato, shaking pan, over medium heat, until it is floury and has left a film on the bottom of the pan. Rice potato into a bowl and set aside to cool.
In a food processor, combine tuna (with its oil), parsley, capers, anchovies, oil, and vinegar. Process, scraping down sides a few times, until the mixture is a very smooth paste. Season with cayenne.
Fold tuna paste into potato thoroughly, until there are no lumps of potato. On a small platter, form p