A recipe for simple tuna and potato salad supplied to Aaron Bertelsen by Great Dixter's estate manager Perry Rodriguez
This is a salad that you can enjoy all summer and into the autumn. The recipe was given to me by my friend Perry Rodriguez, Great Dixter’s estate manager, and he in turn got it from his mother Aida.
It’s light enough to share with those who don’t want anything heavy, but still satisfying enough to make you feel like you have eaten well. It’s also ideal for when friends decide to stay longer than expected, as it can turn a few ‘things in cans’ from the larder into something really delicious.
Put the potatoes into a plan of water, bring to a boil, and cook for 10 minutes until tender but still holding their shape. Drain and set aside to cool.
Put the cooked potatoes into a serving bowl, then add the tuna, anchovies, spring onions and beans or asparagus (if using).
Drizzle with oil and vinegar, and season with salt and pepper. Mix well.
Arrange the sliced eggs over the top of the salad and serve immediately.
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