BEYOND JAMON… six recipes That Show How SHERRY SHINES with FOOD

Papas Alinas (Potato Salad with Tuna)

SERVES 6; Photo at left

Active: 20 min. • Total: 50 min.

You can find Andalusian potatotuna salads like this offered at any café or bar in Jerez, served at most hours of the day and night. Eduardo Ojeda ofequipo Navazos likes to make the dish as the starter course for family meals at home. He uses tuna belly preserved in olive oil, tins of which are sold in Spain as ventresca de atún claro. He also adds a serious quantity of olive oil, never measuring exactly. Just when you think you’ve added too much oil, he recommends adding a healthy flourish more. Serve with fino, ideally from Macharnudo vineyard.

1 medium onion (8 oz.), finely diced (1⅔ cups)
15 medium red or Yukon Gold potatoes (about 5 lb.)
1 Tbsp. kosher salt, plus more to taste
1½ cups extra-virgin olive oil
¼ cup flat-leaf parsley, coarsely chopped
2 cans (110 g or 3.9 oz.) Spanish or Italian oilpacked tuna, drained

1 In a small bowl of cold water, soak the chopped onion; set aside.

2 In a large pot, add the potatoes and enough water to cover by 1 inch. Season with the salt and bring to a boil over high heat. Cook until potatoes are tender when pierced with a paring knife, 30–35 minutes, then drain.

While still warm, use a clean towel

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