A new twist on a classic Spanish and Latin American salad.
2 large potatoes, peeled. boiled and diced into very small cubes
2 large carrots, peeled, boiled and diced into very small cubes
1/2 cup frozen peas, boiled in salted boiling water for 2 minutes
1/2 cup mayonnaise
1 tablespoon Dijon mustard
5 drops of Worcestershire sauce
salt to taste
Ingredients For The Tuna
200g sushi grade tuna, it should be bright red and as cold as possible to make it easier to cut
2 tablespoon soya sauce
1 tablespoon Sushi rice vinegar
Method For The Tuna Sashimi
1- With a very sharp knife and long strokes, thinly slice the tuna. Cut it on a bias.
2- Whisk the soya sauce and Sushi rice vinegar in a small bowl. Pour the dressing on the tuna and store in the refrigerator for 10 minutes.
3- Top the salad with the marinated slices of tuna.
METHOD FOR THE SALAD
1- Toss the potatoes, carrots and peas in a large bowl. Season with salt to taste
2- In a small bowl, using a whisk, mix together mayonnaise, Dijon mustard and Worcestershire sauce.
3- Gently fold in the mayonnaise in the bowl with the vegetables. Be very careful not to break the vegetables. Adjust the seasoning.
4- Chill until ready to serve.
5- You can plate the individual salads using ring moulds. Place food moulds on each serving dish and spoon in the salad, pressing with a spoon.
6- Top each salad with two to three slices of the marinated tuna.
7- Remove the moulds and decorate with water cress.
– Do not cook the tuna in the marinate sauce, just keep it in the sauce for 10 minutes.
– Buy the best tuna you can find and afford. Tuna can be pricey.