Mixed Potato and Tuna Salad with German Inspired Bread
Nov 1st, 2007 by Dani
I fell in love with all the wonderful varieties of potato available again this week. So I bought a selection as I couldn’t decide and thought I’d make them all work in together. The usual lack of bread dramas apply too and something about potato salad makes me think German. Dunno why. This is what I came up with.
Mixed Potato and Tuna Salad
Peel and dice a selection of potatoes. I used Bintje, Kipfler, Nicola, Pontiac and Purple Congo.
Boil until just tender. Do not overcook. Strain and set aside.
Mix about 3/4 cup good home made mayo (I used macadamia oil and white balsamic to make this batch) with 185g tuna in spring water (drained).
Thinly slice 1 red onion.
Remove woody ends from a bunch of asparagus and cut into smallish pieces. Blanch . Combine potatoes, tuna mixture, asparagus and red onion. Preferably when potatoes are still warm so they absorb the flavours better.
German Style Bread
To be honest, this is not worth replicating. Another bread disaster. Not a total loss. It did well enough buttered to serve with the salad. I am doing a brilliant job of demonstrating the truth in my assertion that baking is not my forte.
165g polenta
200g spelt flour
200g rye flour
200ml stout
100ml warm water
7g dried yeast
1 teaspoon salt
I mixed all ingredients in the thermomix for 10 seconds on speed 5. Knead for 3 minutes.
Set aside in warm place to prove. When dough has doubled in size, form into loaf and leave for another half an hour. Preheat oven to 220 degrees. Bake for approximately 40 minutes.
