A dish suitable for both summer and winter; economical and simple, minimal labor, and served at room temperature.
Appropriate for unexpected visits or as a starter at a select gathering.
Wash the potatoes and boil them until a fork easily pierces them. Remove from heat and peel the potatoes. Using a fork, mash the potatoes while adding the lemon juice and a pinch of salt. Mix well with olive oil until it forms a compact dough. Place half of the dough as a base in a shallow dish.
On top of the base, pour the rice and spread it, covering the potato base. Mix the chopped onion with the tuna and its oil, add a pinch of salt, and spread it over the rice layer.
Cover the dish with the other half of the well-mixed potato, adding a bit of garlic powder and spreading it to cover the entire dish.
Garnish the edges of the dish with finely chopped lettuce; place the sautéed olives on top and decorate with red bell pepper or piquillo. Serve at room temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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