Guys, the heat here is so absurd that I don’t feel like eating anything hot, much less preparing things that spend a lot of time in the oven, because the kitchen turns into a greenhouse. I’ve decided: I want a swimming pool in the kitchen hahahaha, as if I had space for that! It was with this aversion to hot foods that I made this recipe. Oh what a fresh and easy dish to make!
First, I cut the potatoes into thick slices and boiled them in boiling water and salt until they were soft.
Then I chopped 1/2 red onion, 1 seedless tomato and added 1/2 can of tuna. I seasoned it with olive oil, lemon, salt, freshly ground pepper and green scent.
I mixed capers crushed with a fork with ricotta cream (don’t know what it is? click –> here). This cream is also divine to accompany fish.
Assembly was simple: make a bed with the potatoes, add a little cream to each one and tuna vinaigrette on top. Drizzle with olive oil and, if you wish, garnish with black sesame. Simple, right?
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