Algarve Salad

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


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.

Algarve Tourist Region

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 Expo-Lusa - Calçada da Tapada, 163 A - 1300-542 Lisboa, Portugal - Tel. +351 21 362 72 88