Another brilliant recipe from Yotam Ottolenghi. I love the colour of the spuds boiled with turmeric.
My only changes: used a few jalapenos instead of piquillo peppers (which I couldn't get hold of), didn't toss it (didn't want to break up my gorgeous tuna and beautiful boiled eggs), didn't add extra salt (it's got olives, anchovies, capers and preserved lemon in it, extra salt is ridiculous).
A very delicious summer supper.
13 comments:
It looks beautiful!
I bookmarked some Ottolenghi recipes awhile ago - really need to try one of them sometime!
Simona - thank you!
Leafy - you really do. He writes very interesting recipes!
I wish I was as weary traveller and dropped by your house on the chance supper was on! Looks delicious, especially the potatoes.
Great colour in the egg yolks. Like the turmeric potatoes as well
Cranky - I can recommend cooking spuds that way.
Mother - I was delighted with how those eggs turned out. Perfectly cooked!
That is gorgeous! Perfect for lunch in the garden
That's bloody gorgeous!
Oh how festive that salad looks! I Love the notion of coloring the potatoes with turmeric. Very cool...
Thanks for sharing...
This looks like the perfect salad--I love everything in it. Boiling the potatoes with the turmeric is a great idea too. ;-)
Kat - I will have to make it again just so I can have lunch in the garden!
SSS - it's so delicious, like a nicoise on holidays.
Louise - the turmeric adds a lovely subtle flavour, too.
Deb - you could leave the tuna out for your vegan month!
What a great dish for brunch. I think I'll use this for tomorrow's- simple yet tasty. Love it. lunch with friends
Beautiful tuna salad!
Cookin' Canuck and I would love if you linked up this recipe & any 2 other side dishes in this weeks Get Grillin' event posted on both of our blogs. We have a fabulous Ile De France Cheese giveaway. You just need to link up on one site :) http://su.pr/17fizq
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