You never think about potatoes: they are obvious, too simple, and then… how do you present them with taste and class in a buffet?
Fritte are fast-food and boiled … make you sad.
But potatoes can be a precious ally in the kitchen: they are a poor ingredient, which can help you create very tasty and rich dishes and allow you to earn very well thanks to a prudent food-cost.
Potatoes stuffed with tuna: excellent as an appetizer, perfect as a main course
If for your lunch break menu you have also turned to a selection of cold dishes, a great way to achieve a light and balanced course, suitable for your customers on a diet, is to propose stuffed potatoes.
The idea comes from the traditional “baked potatoes”, a typical dish especially in the Anglo-Saxon area.
At the base there is the idea of cooking the potato (well cleaned externally) directly in the oven, with all the skin. Generally it is not used foil, and the slow cooking at moderate temperatures (180 ° for about an hour) allows you to keep the pulp soft without burning the peel.
After the first step in the oven, the potato is cooled, then cut lengthwise and stuffed inside (can be dug or not, at will). Tradition has it that the cheese is stuffed with dark cheese, so it is put back in the oven for a final gratin.
For potatoes stuffed with tuna instead you can skip the last step because you do not need it: it is a fresher dish, great to eat cold.
Potatoes stuffed with tuna: a cold dish suitable for celiacs (pay attention to the preparation)
The dish is disarmingly simple, so the ingredients must be of excellent quality for an equally tasty yield: remember to choose a fresh tuna for a sure effect wow (tartare) or you can propose the recipe with tuna preserved in oil, but pay attention to the flavor of the fish.
Combine Pantelleria capers, extra virgin olive oil, tropea onion and parsley. If the acidity is a little behind, you can use a few drops of lemon to adjust.
With this salad you can fill the potato, without forgetting a suitable sauce (sesame, mint, or even tomato water).
This is a perfect dish for coeliacs who will appreciate it very much, but remember to respect the rules for the preparation that eliminate the risk of contamination. If you have any doubts about how to handle allergens in the kitchen, take a look at this article.
