This is a simple cool dish that will work quite nicely in the summer months, and will be a perfect light lunch if accompanied by a tossed salad and a bottle of Vermentino di Luni. The recipe is drawn from Mariù Salvatori Zuliani's excellent book, La Cucina di Versilia e Garfagnana. You'll need:

• 4 boiled potatoes, peeled
• 2 hard-boiled eggs
• 10 ounces (250 g) canned tuna packed in oil, well drained
• The juice of a half a lemon
• Salt & pepper to taste
• Olive oil to taste

Chop all the ingredients finely on a chopping board (with a blender you risk making a paste), and season the mixture to taste. Oil a mold of size sufficient to hold the ingredients and fill it with them, pressing the mixture down firmly with the back of a spoon. Chill it well. Come serving time, unmold it onto a serving plate and decorate it with mayonnaise and, if you want, pickled vegetables, which will add a pleasing color contrast.

A printer-friendly version of this recipe.
Other dishes from Versilia

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