Recipes

Recipe by: Vilda Gonzalez

There’s little more satisfying than a deeply golden, crispy potato - especially when there’s a creamy, savory dip for dunking. This lemony tuna aioli takes its inspiration from tonnato, but trades in the usual smooth and silky nature of the classic for a more rustic texture. If you’re feeling ambitious, you can make the tuna aioli with homemade mayonnaise (we made ours with a base of olive oil for a more robust flavor) - but your favorite brand of store bought mayonnaise works just as well.

Ingredients:

• ½ pound golf ball sized potatoes
• Fine sea salt
• 1 bay leaf
• 1 garlic clove, grated on a microplane
• 2 tablespoons lemon juice
• ½ cup mayo, homemade or store bought
• 1 teaspoon dijon mustard
• Zest of 1 lemon
• 1 can Ekone Smoked Tuna, flaked
• Black pepper, to season
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• Flaky salt, to season
• A lemon wedge, to serve

Instructions:

1. Add the potatoes, sea salt and a bay leaf to a medium saucepan. Add enough water to cover the potatoes by a generous 2 inches. Boil for 15-25 minutes, depending on the size and variety of your potato, until they are tender and can easily be pierced with the tip of a knife.
2. Drain and set aside to cook.
   While the potatoes are boiling, make the lemony tuna aioli.
3. Add the grated garlic and lemon juice to a small bowl. Mix to combine and set aside to macerate for at least 5 minutes.
4. Add the mayonnaise, mustard, lemon zest, and flaked tuna. Mix to combine, then season generously with black pepper and a pinch of salt. Taste for seasoning, and adjust with more salt or pepper if needed.
5. Once the potatoes are cool enough to handle, smash them with the flat end of a water glass or in between your palms.
6. Heat a large heavy bottomed frying pan over medium heat. When hot but not smoking, add the oil and butter.
7. Once the butter has melted and is beginning to bubble, add the potatoes - making sure not to crowd the pan.
8. Sear, undisturbed, for about 5 minutes - until the potatoes are golden brown and beginning to crisp.
9. Flip and cook for another 5 minutes on the other side. If you can’t fit all of the potatoes in one round, simply repeat the process with the remaining potatoes.
10. Season the potatoes with a generous pinch of flaky salt. Serve with a lemon wedge and the lemony tuna aioli.