These potatoes in tonnato sauce are the perfect choice for amazing your guests with a simple yet incredibly delicious starter. Creamy, tasty and irresistible, they will win everyone over right from the first bite. Perfect for a buffet, a mouth-watering appetiser or a summer dinner, you can make these potatoes in just a few steps and we guarantee they will disappear in the blink of an eye

Ingredients (for 4 people)

4 medium potatoes 
150 g of tuna in oil (well drained) 
100 g of mayonnaise 
1 teaspoon of mustard (optional, but recommended!) 
4 anchovy fillets in oil 
1 tablespoon of capers 
Juice of half a lemon 
Salt and pepper to taste 
Fresh parsley for decoration 

Preparation

Boil the potatoes. Wash the potatoes well and boil them with the skin on in plenty of salted water for 25-30 minutes, until they are soft. When ready, drain them, leave them to cool down and peel them. Next, cut them into slices about half a centimetre thick. 

Prepare the tonnato sauce 

Add the drained tuna into a blender with the anchovies, capers, mayonnaise, lemon juice and, if you like, a teaspoon of mustard. Blend everything until you get a smooth, even sauce. Taste it and season with salt and pepper if needed. 

Place the slices of potato on a serving dish and cover them with the creamy tonnato sauce, using a tablespoon or a piping bag for a more elegant effect. Decorate with chopped fresh parsley and, if you want, a few whole capers. 

Leave them to rest in the fridge for at least 30 minutes so the flavours fuse together. Serve them cold or at room temperature!