Here is a creamy recipe for a potato and tuna cream, perfect for accompanying meat dishes or chips as an appetizer.
Cook the potatoes in salted cold water with their skins. Once they are cooked, peel them and pass them through a vegetable mill (definitely not a blender).
Make a well-seasoned mayonnaise.
Mix the still warm puree with 1 can of tuna in oil and 1 can of tuna without oil. Add the chopped shallots as well as the chives.
Mix everything together well, gradually add the mayonnaise until you achieve a smooth dough.
To finish, this entire first part can be done 3 or 4 days in advance, covered and stored in the refrigerator.
0 servings
10
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