Name: Potato Towers with Tuna and Olives (Delicias de Patatas, Atun, y Aceitunas)
Yield: Makes 18 to 20
Cuisine: Spanish
Ingredients: 12 ounces imported solid oil-packed tuna, or 2 cans (each 6 ounces) Bumble Bee tonno in olive oil, drained and broken into 1-inch chunks; 3 all-purpose boiling potatoes, unpeeled; 18 to 20 best-quality oil-packed anchovy fillets, drained; 18 to 20 pimiento-stuffed manzanilla olives; Coarse salt (kosher or sea); 6 to 7 piquillo peppers (from a can or jar), or 3 to 4 roasted pimientos, each cut into 3 wedges; Double recipe of Basque Vinaigrette (Step 1); 4 large hard-cooked eggs, sliced

Preparation info

Makes
18 to 20

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

At Basque bars, when spicy, briny things aren’t skewered, they are usually stacked into decorative towers held together with toothpicks. Bathed in a mild vinaigrette and fancifully arranged on big plates, these variations on the theme of anchovies, tuna, and olives are just what the doctor ordered to stimulate the appetite and soften the effects of alcohol. You can play with this recipe, substituting tomato slices for potatoes as a base or adding poached shrimp to the towers instead of, or

Ingredients

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Ingredients

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