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Sun-gold Tomatoes with Purple Peruvian Potatoes Recently, the greenmarket has had beautiful thick slabs of fresh tuna caught off the coast of Long Island. Bins of purple Peruvian potatoes have beckoned me as well. I love their appealing purple flesh and the fact that they are something like 40 times more nutritious than white potatoes. The summer sun gold tomatoes taste like candy, so I haven’t been able to resist buying scores of those. I started the dish in a large pan with a few leeks, then added the potatoes, and cooked the whole lot for about five minutes in a dollop of extra virgin olive oil. I then added the halved tomatoes, shallots, garlic, capers, balsamic vinegar, a bit more olive oil and the tuna. It took only four minutes to cook the dish. I then sprinkled the dish with chives and parsley before serving.
I served the tuna with a thinly shaved zucchini and apple salad with dill and black cumin. It was a delicious lunch!
One response to “Sun-gold Tomatoes with Purple Peruvian Potatoes”Leave a Reply
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Oh Myra, this looks amazing. Tuna is YUMMY
Please consider writing a new cookbook. I love your work.