A delicious and refreshing salad made with potatoes, salmorejo, tuna belly, and seasoned with vinegar and olive oil.
Ingredients
- 200 grams of salmorejo
- 4 potatoes
- 1 spring onion
- 200 grams of canned tuna belly
- 8 cooked prawn tails
- oil
- parsley
- sherry vinegar
- salt
Boil the potatoes
Clean and chop the spring onion and parsley leaves. Wash the potatoes and boil them with the skin on in salted water for 20 minutes, until they are tender.
Peel and dress the cooked potatoes
Drain the potatoes, let them cool slightly, peel them, and slice them. Mix them with the chopped spring onion and parsley, and dress them with 1 tablespoon of sherry vinegar, 3 tablespoons of oil, and salt.
Assemble the timbale
Divide the previous preparation into 4 pastry rings, press lightly, and unmold. Spread salmorejo on top, add the drained tuna belly and prawns, and serve.