Happy What’s Cookin’ Wednesday! Every once in a while I peruse The Guardian for modern British recipes (I do heart British food i.e. meat pies, fish & chips, mushy peas, fruit trifles….oh yea) and I found this simple recipe today. Perfect for summer and a great weeknight meal. Enjoy!
Small/Fingerling potatoes + tuna + olives + cucumber + mustard dressing (I used local wildflower honey instead of sugar in the recipe below) = dinner tonight! + yummy toasted bread
new potatoes 250g
cucumber 1, medium sized
caster sugar a pinch
white-wine vinegar 1 tbsp
Dijon mustard 1 tbsp
olive oil 1 tbsp
dill 2 tbsp, chopped
Niçoise olives 4 tbsp
tuna in olive oil 125g
Wipe the potatoes clean, removing any loose flakes of skin, then boil them in plenty of salted water until just tender. Lightly peel the cucumber, cut in half lengthways, then scrape out the seeds and pulp from the centre with a teaspoon, reserving them for the dressing. Cut the cucumber into finger-thick chunks and place them in a large mixing bowl.
Make the dressing: put a pinch of caster sugar in a blender or food processor, add the vinegar, mustard, a little salt and pepper and the reserved seeds and pulp from the cucumber. Pour in the olive oil and blitz briefly to a smooth dressing. Tip into the cucumber, add the chopped dill (I had cilantro on hand – so I used it) and stir.
Drain the potatoes, then cut each one into about four thick coins. While the potatoes are warm, add them to the cucumber and mix with the dressing. Drain the canned tuna and add in large pieces, turning all carefully so they are evenly coated. Scatter over the olives. And add salt to taste.