The potatoes tonnate are in reality another version of the potato salad. In this case, I seasoned the potatoes with the ingredients in the tuna sauce, but leaving everything in pieces so as to have a texture more rough 🙂 A complete dish, very good and fresh, perfect for summer evenings or as a lunch to take to work. You can prepare them in advance and keep them in the fridge, ready to be served at the last moment, perhaps accompanied by bruschetta freshly roasted with fresh tomatoes and lots of basil, a must have for the summer.
First, rinse the potatoes under running water, place them in a pot, cover with plenty of cold water, then cook for about 40 minutes.
once cooked, drain them, pass them under cold water, peel and cut into chunks.
Drain the tuna and put it in a bowl with potatoes, capers well desalted, juice and rind of a lemon, and mayonnaise, and stir gently.
The potatoes tonnate are ready: you can serve them at room temperature or cold of the fridge, as you prefer.