Chilled Potato and Tuna Mold
A great summer dish easy to prepare for family and friends.
4 large baking potatoes about 2½ lbs
1 9 oz. can tuna fish in olive oil
4 Tbsp. mayonnaise
3 Tbsp. capers
2 tsp. salt
Decorate with two small pickles an mayonnaise
1. Boil the potatoes and salt the water with two fists of coarse salt.
2. Peel the potatoes when they're cool enough to handle and put them through a potato ricer.
3. In a large bowl combine the potatoes with the tuna fish already drained from the oil, the salt, the mayonnaise and the capers. Mix well.
4. Line two bread pan with plastic wrap or use a fish shaped mold. Divide the potato mixture and fill the two pans.
5. Cover the filling and refrigerate for at least three hours or overnight.
6. Present the dish on a serving plate and decorate it with slices of pickles and mayonnaise.
This is a cold dish, perfect for the summer time even if I like it at anytime. I learned this recipe a long time ago from a lady that lived close to Rome but I doubt that the origin is roman. Kids love it, at least my sister and I did when we were kids. We used to prepare it when my mom and dad were outside and we ate all at once.
It is easy to make and it tastes so good. It is up to you now to try it.
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