Crispy roasted whole potato with a creamy tuna salad and fresh pickled onions- a twist on an English Pub classic.
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Preparation
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Potato
- Wash the potatoes with cold water and dry them. Use some olive oil to coat the potatoes and cook them in the oven on 180C for one hour.
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Tuna salad
- Put the tuna from the can in a sieve.
- Chop the capers and anchovies.
- Mix the tuna with theHellmann’s Real Mayonnaise, capers, anchovies and season with black pepper and fresh lime juice.
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Pickled onion
- Slice the red onion in very thin rings and put them in a vacuum bag together with the rice vinegar.
- Seal the bag and let it marinate for at least 3 hours.
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To serve
- Put the cooked potatoes in the oven on 220C for 10 min. for a crispy skin.
- Cut a cross on top of the potato, squeeze the sides. Add the tuna salad on top and finish with the pickled onion and some garden cress.
