Algarve Salad
Ingredients:
Serves
4
- 1
kg of cockles (amêijoas) ;
- 400
grs of cleaned fresh tuna fish ;
- 2
eggs ;
- 600
grs of potatoes ;
- 1
dl of olive oil ;
- 1
bunch of parsley ;
- vinegar
to taste ;
- salt
to taste ;
- pepper
to taste ;
- water
Preparation:
Wash
the cockles in cold water. Place them in a bowl and cover it for a few
hours with sea water or, lacking this, with water and salt.
Place a pan on the flame and open the cockles in water.
Remove the edible part from the shells and wash them again to
eliminate any impurities the may contain.
Prepare and clean the tuna fish, washing it in cold water. Cut up into
small fillets, season with salt and pepper and grill.
Meanwhile, boil the eggs and the potatoes in their jackets in cold
water in a separate pan.
Peel the potatoes and cube them. Shred the tuna fish and chop up the
eggs. Mix everything up. Season with olive oil, vinegar, salt and
pepper. Sprinkle with chopped parsley and part of the egg.
Hint:
The cockles should be large and, if possible, caught in the sand
not in the mud.
source:
Algarve
Tourist Region
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