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🥔 Crispy Potato Esqueixada with Tuna and Pepper

485 kcal · 30 min · 4 servings

Ingredients

• 400 g Potatoes
• 200 g Salt-cured Tuna (or canned tuna in oil)
• 1 Kopf Romaine lettuce
• 2 Stück Roma tomatoes
• 0.5 Stück Red onion
• 4 Stück Anchovy fillets
• 40 ml Olive oil
• 10 ml Cider vinegar
• 1 g Paprika powder (sweet)
• 5 g Salt

Instructions

1. 1. Peel the potatoes and cut them into cubes of approx. 2 cm.
2. 2. Fry the potato cubes in a pan with a little olive oil until crispy and brown. Remove them from the pan and let them cool.
3. 3. Roughly chop the romaine lettuce. Place it in a large serving bowl.
4. 4. Cut the tomatoes into small cubes and the red onion into thin strips.
5. 5. Remove the tuna fillet. Shred it into coarse pieces using your fingers. Do not use a fork to preserve the texture.
6. 6. Dissolve the anchovy fillets in your hand or chop them finely.
7. 7. Whisk together the olive oil, vinegar, paprika powder, and salt in a small bowl to make a dressing.
8. 8. Add the cooled potatoes, tomatoes, onions, tuna, and anchovies to the salad. Pour the dressing over it.
9. 9. Toss everything gently so the ingredients do not break apart. Serve the salad immediately.

Nutrition per serving

• kcal: 485
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 48 g