Equipment
Ingredients
Main
- 10 beets
- 18 red-skinned potatoes
- 5 g salt, to taste
- 350 g onion, finely chopped
- 400 g solid white tuna packed in oil, flaked, undrained
- 57 g flat anchovies, drained and chopped
- 30 ml imported mustard
- 60 ml red wine vinegar
- 130 ml vegetable oil
- 2 g black pepper, to taste
- 10 g parsley, finely chopped
- 6 g dill, finely chopped
Nutrition (per serving)
Method
Boil the potatoes in a pot of salted water at 100°C (212°F) until tender, about 25 minutes.
Boil the beets in a separate pot of salted water at 100°C (212°F) until tender, about 25 to 45 minutes.
Drain the cooked vegetables and allow them to cool completely to room temperature.
Remove the skins from the cooled beets and potatoes by hand or with a small knife.
Cut the peeled beets and potatoes into uniform slices.
Combine the sliced vegetables, chopped onions, flaked tuna with its oil, and chopped anchovies in a large mixing bowl.
In a separate small bowl, whisk the mustard and red wine vinegar together until combined.
Slowly pour the vegetable oil into the vinegar mixture while whisking constantly to create a stable emulsion.
Pour the dressing over the salad, add the parsley and dill, and toss gently to coat.
Chef's Notes
- Using the oil from the tuna adds significant depth to the salad; do not drain it.
- Red-skinned potatoes hold their shape better than starchy varieties like Russets.
Storage
Refrigerator: 3 days — Store in an airtight container; the beets will continue to color the other ingredients over time.
Reheating: Serve chilled; do not reheat.
