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Post by braided-rug on May 11, 2007 23:18:28 GMT 10
This is a version of a recipe we have had in our immediate family for a long time. We like this version a lot. We had it for tea for the first time tonight.
Tuna Bacon & Potato Salad
Serves 4
500g baby potatoes (we use normal potatoes) 4 rashers bacon, rind removed 100g baby rocket/arugula 1/4 metric cup kalamata olives or black olives 185g can tuna in spring water, drained (mine was in oil)
Anchovy Dressing: 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 2 anchovy fillets, finely chopped 1 small garlic clove, crushed
Cook potatoes in a large saucepan of salted water for 10 minutes, until tender. Drain and cut in half.
Meanwhile, heat a non-stick frying pan on high. Cook bacon for 2 minutes each side, until crisp. Drain on paper towel. Tear into pieces.
To make Anchovy Dressing, combine all ingredients and season. Combine potatoes, bacon, rocket, olives and tuna in a serving bowl. Drizzle over dressing, toss and serve.
Note: In place of anchovies you can flavour the dressing with a teaspoon of finely grated lemon rind instead.
(In our old recipe, there were hard boiled eggs, so that is another variation you can try, and the bacon was omitted, as was the rocket.)
Adapted from Australian Table magazine September 2006
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