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The ingredients needed to prepare Chilled Pasta with Crunchy Potato and Tomatoes:
- Provide Crunchy potatoes
- Provide 1 large Potato
- Take 1 Soup stock cube
- Provide 400 ml Water
- Get Tomato sauce
- Take 2 Tomatoes
- Prepare 1/2 Onion
- Take 1 clove Garlic
- You need 50 ml Olive oil
- Provide 50 ml White wine
- Take 1 Soup stock cube
- Take 1/2 tsp Black pepper (coarsely ground)
- Provide 1 pinch Salt
- Use The tuna-mayonnaise-curry mix
- Use 1 can Canned tuna
- Use 2 tbsp Curry powder
- Provide 1 tbsp Heavy cream
- Get 80 grams Mayonnaise
- Take 1/2 Onion
- Use 80 ml Olive oil
- Get 1 clove Garlic
- Use 1 pinch Salt and pepper
- Take Pasta
- Prepare 200 to 240 grams Pasta (thin long type)
- Prepare 1500 ml Water
- Get 20 grams Salt
- Prepare Toppings
- You need 1 Tomato
- Take 1 Cucumber
- Provide 4 to 6 small leaves Basil leaves (garnish)
Instructions to make Chilled Pasta with Crunchy Potato and Tomatoes:
- Make the crunchy potato: Bring 400 ml of water to a boil and dissolve the soup stock cube in it. Julienne the potato and add it to the hot water and boil for 1 minute. Turn the heat off and leave the pan for about 5 minutes.
- Drain the potatoes into a colander, reserving the cooking liquid. Leave to cool down, then chill in the refrigerator. (Note: Don't rinse the potato.) The cooking liquid will be used in the tomato sauce.
- Make the tomato sauce: Sauté the finely chopped onion and garlic in a generous amount of olive oil until translucent.
- Cut the tomato into small dice and add to the pan, and sauté quickly. Add the white wine, and simmer briefly.
- Add the cooking liquid from the potato to the pan. Add another soup stock cube, and simmer for 5 to 10 minutes.
- Season with black pepper and salt to finish. Transfer the tomato sauce to another container, and chill it in the refrigerator.
- Make the tuna-mayo-curry mix: Sauté the finely chopped onion and garlic in a generous amount of olive oil until translucent.
- Add the curry powder and sauté quickly to make the curry roux. Transfer to another container and chill in the refrigerator.
- Add the drained canned tuna and a generous amount of olive oil to the cooled curry roux, and mix to combine.
- Add the fresh cream and mayonnaise, and mix some more. Season with salt and pepper to finish. Chill in the refrigerator.
- Cook the pasta (refer to the instructions on the packet). Drain and cool down the pasta in cold water. Sprinkle with olive oil and mix.
- The toppings: Julienne the cucumber and put into a bowl of ice cold water to crisp it up. Drain. Dice the tomatoes. The basil leaves are used as decoration, so cut or leave whole as you prefer.
- Serve: Put the pasta on the plates. Place the tuna-mayo-curry on top, and add the diced tomatoes.
- Arrange the crispy potato and cucumber around this. Ladle on the chilled tomato sauce and serve.
- Other topping ideas: corn kernels, salami, cured ham, marinated salmon, boiled and cooled vegetables, etc.
- Instead of plain curry powder, I recommend using curry roux in granulated form.
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