Tuna Potato Duo Salads on Toast
Visit any tapas bar in northern Spain at lunchtime, and you will find plates of bread slices mounted with potato tuna mayonnaise-based salads.
Servings: 12
Ingredients
FOR THE POTATO SALAD
- 8 ounces new potatoes, scrubbed and boiled
- 0.5 tablespoon white wine vinegar
- Salt and pepper, to taste
- 1 medium shallot, finely chopped
- 2 tablespoons mayonnaise
- 1 teaspoon chopped capers
- 2 large hard-boiled eggs, shelled and chopped finely
- 2 medium scallions, white and green parts chopped finely
- 12 medium black olives, pitted and sliced, to garnish
- 12 baguettes slices ¼ inch thick, cut diagonally
FOR THE TUNA SALAD
- 8 ounces canned tuna in oil, drained
- 1 tablespoon mayonnaise
- 2 medium hard-boiled eggs, shelled and chopped finely
- 1 medium tomato, seeded and finely diced
- 1 teaspoon grated lemon rind
- 2 pinches of cayenne pepper
- Salt and pepper, to taste
- 12 halves anchovies fillets in oil, to garnish
- 12 baguettes slices ¼ inch thick, cut diagonally
Instructions
- To make the potato salad, peel the potatoes as soon as they are cool enough to handle, then cut them into ¼ inch dice. Toss with the vinegar and season with salt and pepper to taste; set aside to cool completely. Stir in the mayonnaise, chopped shallot, chopped capers, chopped eggs, and finely chopped scallions. Taste and rectify the seasoning. Mound generously on the bread slices, then top each with olives slices.
- To make the tuna salad, flake the drained tuna into a bowl. Stir in the mayonnaise then fold in the hard-cooked eggs, tomato, lemon rind, and cayenne. Taste and adjust seasoning if necessary. Mound generously on the bread slices, then top each with anchovy filets.
