Albacore Tuna with Confit Potato Salad
Albacore Tuna over a Light Potato and Green Bell Pepper Confit Salad
A simple and appealing way to start a meal. The confit potato salad is easy to prepare; it enhances the flavor of the Palacio de Oriente albacore tuna and adds a slightly sweet touch. Also, it is ready in no time!
Wash and peel the potatoes into very thin slices, and cut the pepper into narrow strips.
Pour plenty of oil into a frying pan and heat to a low temperature. Let the potato and pepper mixture cook very slowly so that it confits and barely takes on any color. This time, we recommend to confit the potatoes and peppers, rather than simply boiling them, to accentuate the contrast between the salty and savory flavor of the albacore tuna from Palacio de Oriente and this light and mild potato salad.
Make the light mayonnaise with a whole egg, a few drops of lemon juice and the olive oil from the two tins of albacore tuna. Nothing else to add except salt to taste.
Mix the potato and pepper confit with the mayonnaise to make the potato salad. Place everything on a deep plate to use as the base of the dish.
Place the albacore tuna portion on top and decorate the dish with basque chilli pepper.