Patate e tonno – Tuna and potatoes in the USA
My two daughters are the cooks in my family, living in the USA. So I usually survive eating leftovers when I am alone at home. But, of course, you can make the dish also if you live in other parts of the world.
Sometimes I don’t have anything left from the previous day, and I need to organize myself.
It was the case recently, and I prepared an exceptional, easy dish of Potatoes and Tuna, starting with boiled potatoes.
It’s a preparation even I can do. I had the potatoes ready from the night before, but it takes less than half an hour to boil them if you start from scratch.
I put the sliced potatoes to fry in a pan with extra virgin olive oil, continuously separating them from the bottom of the pan.
I added shredded mozzarella for an additional flavor.
Color starts showing up in the potatoes in the pan.
I am at home alone. Therefore, I used an inexpensive can of tuna in water for this dish.
The dish would have been SUBLIME if I had used a different tuna, such as the ventresca from Erice by Tre Torri, but I cannot afford it daily.
The result is ready. It’s on the table. It took me about fifteen minutes to prepare it, starting with potatoes already boiled. Add another half an hour if you need to cook the potatoes.
A word of advice: while all the cooking process you should be careful of what Ben could do, you never know, he could think that you are eating HIS TUNA!