Mashed Potato and Tuna Fish Sandwiches
Lunch Recipe Inspired by Cosa, A Traditional Inca Dish
Oct 8, 2009
If you're looking for a new and different approach to tuna fish sandwiches, why not try this recipe for Mashed Potato and Tuna Fish Sandwiches? This delicious sandwich idea, inspired by an Incan dish called cosa, has an interesting twist--it uses mashed potatoes as the bread for the sandwich.
The Incas lived in what is today the country of Peru in South America. Potatoes are an important staple food source in the South American diet, and the continent grows a surprising number of unusual varieties. For this recipe, we've used Yukon Gold potatoes, because they have a rich, buttery flavor and golden flesh. When cooking the potatoes for this dish, start them in cold water, then bring them to a simmer. This gentle cooking method will prevent the starches in the potatoes from breaking down, yielding a firmer mashed potato base for the sandwiches.
RECIPE
Mashed Potato and Tuna Fish Sandwiches
Makes 3 sandwiches
Ingredients:
- 12 Yukon Gold potatoes
- Coarse kosher salt
- 1 six-ounce can tuna fish, drained
- 1/2 cup fresh green beans, cut into 1/2-inch pieces
- 1 tablespoon minced red bell pepper
- 3/4 cup grape tomatoes, halved
- 1 stalk celery, leaves removed, chopped
- 1/2 cup mayonnaise
- 1 teaspoon freshly squeezed lemon juice
- Freshly ground black pepper
- 3 large eggs
- 2 tablespoons unsalted butter
- 1/3 cup loosely packed Italian flat-leaf parsley sprigs
Directions:
- Place the potatoes in a large pot of salted water. Bring the water to a boil. Reduce the heat, and simmer the potatoes until they are tender when pierced with a fork, about 35 to 45 minutes.
- In a medium mixing bowl, combine the tuna fish, green beans, bell pepper, tomatoes, celery, mayonnaise and lemon juice. Season to taste with coarse salt and freshly ground black pepper.
- Drain and peel the potatoes. Transfer the potatoes to a large mixing bowl. Using a potato masher, mash the potatoes until no large lumps are present and the potatoes are fairly smooth in texture. Alternatively, use a food mill or ricer to process the potatoes. Add the eggs to the mashed potatoes, one a time, mixing well after each addition. Season the potatoes with salt and pepper; stir to combine. Form the mashed potato mixture into six rounds.
- Heat the unsalted butter in a large skillet over medium heat. Cook the mashed potato rounds until they are crisp and golden brown on each side, about 5 to 6 minutes.
- Place the tuna fish mixture onto each of three cooked potato rounds, mounding the mixture slightly. Top each tuna fish mound with sprigs of Italian flat-leaf parsley, and place a second potato round on top, forming a sandwich. Serve.
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