TUNA AND POTATO SALAD WITH PICKLED SHALLOTS

This is a funny little salad that Dil’s obsessed with. I came up with it because I needed to quickly whip something together and we were beyond low on ingredients - so of course I turned to the pantry and viola! He’s been asking for it ever since!

Serves 2

• 1 1/2 shallots sliced into half moons 

• 1/2 cup white vinegar 

• 2 Yukon Gold potatoes, cleaned

• 2-5 ounce cans of tuna packed in oil, drained

• 3 tablespoons mayonnaise

• 2 tablespoons extra virgin olive oil

• 2 tablespoons sour cream 

• 1 tablespoon Dijon mustard

• 1 teaspoon anchovy paste 

• 1 large garlic clove, minced 

• 1 tablespoon minced parsley 

• 1 1/2 teaspoon kosher salt

• 1 teaspoon granulated sugar 

• 1/4 teaspoon crushed black pepper 

• 1/4 teaspoon red pepper flakes 

• 1/2 cup sliced green onions 

• 2 cups sliced iceberg lettuce

Place the shallots and vinegar in a small bowl and set aside.

Place the potatoes in a medium saucepan and cover with 1 inch of water. Bring the water to boil and reduce the heat to a simmer. Cook the potatoes until a fork inserted goes in easily. Turn off the heat, drain the potatoes, place them back in the pot and cover with a clean kitchen towel and allow to steam for about 5-10 minutes.

In a mixing bowl, combine the drained tuna mayonnaise, olive oil, sour cream, Dijon mustard, anchovy paste, garlic, parsley, salt, sugar, pepper, and red pepper flakes. Mix to thoroughly combine.

After the potato has steamed, remove from the pan and slice into rounds then mix with the tuna mixture and shallots. To serve, place 1 cup of the lettuce in each serving bowl and top with a dollop of the tuna and potato salad then top with the pickled shallots (after removing from the vinegar).