Chef Way This tapa is a classic. Jose Garces makes the salad with fresh shelled peas, setting it in a mold to create a perfect circle for serving.
Easy Way Using frozen peas instead of fresh saves tons of time. So does plating the salad straight out of the mixing bowl.
More Tapa Recipes
2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 medium carrot, peeled and cut into 1/4-inch pieces
1/2 cup frozen baby peas
1/4 cup plus 2 tablespoons mayonnaise
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons snipped chives
One 6-ounce can or jar solid white tuna in olive oil, preferably Spanish or
Italian, drained and flaked
2 tablespoons extra-virgin olive oil
4 ounces baby arugula (4 cups)
How to Make It
Put the potatoes and carrot in a steamer basket set over a pot of simmering water and steam until just tender, about 9 minutes. Sprinkle the frozen peas on top and steam just until heated through, 1 minute longer. Transfer the vegetables to a plate and refrigerate until they are cooled slightly, about 10 minutes.
Meanwhile, in a medium bowl, whisk the mayonnaise with the crème fraîche, mustard and 1 tablespoon of the lemon juice; season with salt and pepper. Fold in the chopped parsley, chives, flaked tuna and cooled vegetables.
In a medium bowl, whisk the olive oil with the remaining 1 tablespoon of lemon juice and season with salt and pepper. Add the arugula and toss. Mound the greens on plates, top with the tuna and potato salad and serve.
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