PEPPERY POTATO AND TUNA SALAD WITH CUCMBER, PEAS AND MUSTARD DRESSING WITH HONEY AND THYME

As I mentioned before, my neighbour Virgilio is more or less drowning me in cucumbers and I work very hard to see an end to them. Me and my son eat them the way they are but the rest of the family doesn't share our love for cucumbers so I have to find other ways to use them in suitable dishes. Now cucumbers aren't that versatile really, zucchinis for example are far easier to use in food, I can think of at least a dozen ways to eat them and if I thought a little longer I would come up with dozens of others, but cucumbers are different. I will do a little research in my older cookbooks because I know they used to make some interesting things with cucumbers, like cooing them and such but until then I give you this potato and tuna salad where I managed to sneak in another of my cucumbers!





PEPPERY POTATO AND TUNA SALAD WITH CUCMBER, PEAS AND MUSTARD DRESSING WITH HONEY AND THYME
4 servings

dressing:
1-2 tsp Dijon mustard
0,5-1 tsp honey
1 small tsp fresh thyme, finely chopped
2 tblsp apple cider vinegar
0,5 tsp salt
10 tblsp extra-virgin olive oil

salad:
8-10 medium new potatoes
250 g/8,1 oz tuna in olive oil, drained
1 cucumber
150-200 ml/0,63-0,85 cup green peas
black pepper, freshly ground and a lot

- Mix the dressing.
- Boil the potatoes, I like to keep the skin when they are new, in salted water.
- While the potatoes are boiling, cook the peas quickly, they should be just soft so they have that freshness to them.
- Cut the cucumbers in quartered, thick slices and put them together with the peas in a bowl and add the dressing.
- When the potatoes are ready, cut them into thick slices or pieces and add them to the bowl together with the tuna fish.
- Add a generous amount of freshly ground black pepper and stir well.
- You can serve this tepid or cold.