Hot tuna and potato salad

Hot tuna and potato salad

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
4 potatoes, peeled, cooked and cut into chunks
40g celery, sliced
1 onion, chopped
80g peas, cooked
200g tinned tuna in oil
4 rashers streaky bacon, rind removed
3 tablespoons sugar
6 tablespoons vinegar
2 tablespoons water
1/2 teaspoon celery seeds
1 egg, beaten
freshly ground black pepper
salt

Method

  1. Put potatoes, celery, onion, peas and tuna with its oil into a shallow casserole. Put bacon into a cold frying pan and sauté for 5 minutes or until crisp. Set aside.
  2. In a small bowl, whisk together the sugar, vinegar, water, celery seeds and egg. Stir a little of the hot bacon fat into egg mixture. Pour over potato and tuna mixture. Season with salt and pepper, mix lightly and level surface. Crumble bacon over top.
  3. Bake, uncovered, in a preheated moderate oven (180°C) for about 15 minutes or until heated through.
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