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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