Tonnato potatoes, Roquette & Capers

The Violet

Main course - World cuisine

4 people

Prep : 20 minutes

Cook : 25 minutes


* 10 Violet potatoes
* 10 firm-fleshed potatoes
* 1 can of tuna (400 g)
* 8 tablespoons of cottage cheese
* 1 onion
* 4 cherry tomatoes
* 1 handful of capers
* 1 lemon
* Mesclun
* Olive oil
* Salt & pepper
* Chervil, tarragon, chives


Cook the potatoes separately with the skin on and leave to cool. Once cold, peel and slice them thinly and set aside.

Peel and finely chop the onion. Chop the herbs and crush the capers (keep some for decoration).

Drain the tuna and add the cottage cheese, then the onion, the aromatic herbs, the lemon juice and the capers and mix to obtain a smooth cream.

Arrange the potatoes on the plate in rosettes, alternating Violet and firm flesh. Top with tuna in the centre. Decorate with a touch of mesclun, chopped cherry tomatoes and the remaining capers.

Drizzle with olive oil. Season with salt and pepper.

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Icone temps de cuisson 15 min

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Icone temps de cuisson 25 min

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