One of my favorite tapa classics. This is version from Malaga.
- 1.5 Kg potatoes
- 2 Tspn capers (love those little fellows)
- 1 large carrot cooked and finely diced
- 300 Grams of fresh large shrimp (uncooked)
- 200 Grams of good quality canned tuna (better in brine)
- 2 egg yolks and 2 egg whites seperated
- 1 tspn sherry vinegar
- 100 ml olive oil and 100 ml of canola/sunflower oil
- Salt and black pepper to taste
1Prepare the shrip first and cook them in a few minutes. Becareful not to over cook them. Keep the water of the shrimp and put the shrimp in the fridge and or ice water to cool them quickly.
2Prepare the potatoes cook them in the left over shrimp water and shells add fish stock if needed to the potatoes. Do not overcook the potatoes. Chop these into small cubes. once their are cooled down.
3To make the mayonaise: In a bowl combine some drops of sherry vingar and 2 egg yolks. Add the olive oil little by little and the canola oil. Add salt as wished and now spoon in the whipped egg whites.
4In a large bowl combine the ingredients mix half the mayonaise with the potatoe, capers and deocrate the top with the remaining mayonaise capers, large chunks of tuna and plenty of shrimpAdd some bread an a wonderful dry white wine to enjoy to classic tapa.
Suggestions and variations Add some peas and red beats. Always use fresh vegtables as canned vegtables are too mushy and wet. Important cut the cubes fine and let the potatoes cool down. Better to make one day in advance. A little extra add a little of garlic to the mayonaise. If the mayonaise is too thick add vinegar and when too thin add more oil.