Tuesday, 22 November 2011

Baked potato: tuna, peach & gherkin


Tuna, mayonnaise, gherkin, peach, potato, 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint vegetable oil, mustard.
Serves: 1 Preparation: 45 minutes - 1 hour

Once you have made your perfect baked potato, you need to fill it! I have a pathalogical loathing of fish but The Boy absolutely loves it and he swears on peach and tuna as a taste-senstion combination!

1) To make your own mayonnaise - separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and a touch of mustard and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

2) Peel the peach and slice in half, around the stone. Pull apart and cut into slivers and then small cubes. Cut the gherkin into equal sized cubes and stir into a can of drained tuna.

3) Stir in a tablespoon of mayonnaise and rough up the mixture with a fork, adding black pepper to taste.

4) Spoon onto the potato and serve!

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