Roasted Potatoes with Albacore Tuna and Warm Vinaigrette
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Makes
3 to 4 servings 1x
Time
40 minutes
UnitsScale
Ingredients
For the potatoes:
1.5pounds Dutch red potatoes (or, alternatively, Dutch gold potatoes or fingerlings), halved
2 tablespoons extra virgin olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
Salt and black pepper, to taste
For the tuna and vinaigrette:
1 can Albacore tuna (~140 g), packed in olive oil
1 shallot, finely diced
1 clove garlic, minced
3 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons capers
1 tablespoon balsamic or sherry vinegar
Salt and black pepper, to taste
Chives, chopped, for garnish
Instructions
Preheat the oven to 425°F. In a mixing bowl, toss the potatoes with the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated. Arrange them face down on a sheet tray, and roast for 25 minutes.
While the potatoes are cooking, add canned tuna and its oil to a pan over medium heat, breaking the fish into small pieces with a spatula. Add shallot and garlic and cook until fragrant and softened, about 5-7 minutes. Add mustard, maple syrup, and capers, and stir to combine. Cook for another 5 minutes while continuing to stir. Turn off heat, add balsamic or sherry vinegar, and stir. Taste and add salt and black pepper as needed.
Use tongs to flip the potatoes, then continue to cook for an additional 3-5 minutes. Add the potatoes to a serving bowl or plate. Top with tuna and warm vinaigrette and chives.