This weekend was the Festival Corpus Christi and the Summer Solstice.
In Valencia, Corpus Christi is celebrated by parades of religious persons, such as little girls in their beautiful white confirmation dresses, women and children in their traditional Valencian dresses (seriously beautiful), church volunteers who wear black dresses with black lace shawls fastened to their giant hair combs (they look like the movie renditions of widows) , and men dressed as roman soldiers and characters of the bible. There were floats of dragon, turtle, and strange unknown creatures.
According to Visiting Valencia website Corpus Christi is a demonstration of the coexistence of the religious, symbolic, metaphorical, festive spirit in Valencian society.
Just in time for Summer Solstice, the heat and humidity arrived. Needless to say, it was definitely time to break out the salad and minimal heat/work required recipes for dinner. I found a recipe from MA mediterrasian for Spanish Potato Salad which I revised by cutting out the parsley and eye-balling the measurements. This has become a regular repeat recipe in our home.
It can be served warm or cold. I like it both ways. I’ll serve it warm the first night and then serve the leftovers cold. Que rico!
I like to use the small white potatoes. The ones with the light, thin skins and can be found in a bag or loose. This makes cooking a lot easier. You don’t have to peel the potatoes and because they’re small, it cuts down on your prep time.
Here is Spain beans are found dry or in glass jars. The most popular are garbanzo, cannellini, and lentils, than kidney. Black beans, however, are hard to find but that’s another story for another recipe.
I didn’t always like green olives but the ones here are good enough to convert the toughest critic. I highly recommend giving them a try. The most popular are stuffed with anchovies. I’ve tried them in this recipe and they went really well. If you prefer a less fishy taste, we really enjoy lemon green olives but any green olives will work. Just make sure they don’t have pits.
Spanish Potato Salad with Tuna,White Beans, and a Smokey Vinaigrette
A Spanish potato salad with tuna and white beans/cannellini beans, that can be served warm and/or cold.
- 1 lb (450g) small white potatoes – peeled or unpeeled and cut into bite size pieces
- 1/2 red bell pepper – roughly chopped (I like them a bit bigger than a normal chop size)
- 1/2 green bell pepper – roughly chopped
- 1/4 red onion – finely chopped
- 12 green olives – without pits (see above)
- 1/2 jar or can cannellini beans/white beans – drained and rinsed (see above)
- 6 oz (156g) canned tuna in olive oil – drained and flaked
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves – finely chopped or minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika, regular paprika, or spicy, to taste
- 1 teaspoon salt or to taste
- 1/4 teaspoon ground pepper or to taste
Cook the potatoes in boiling water for 10 minutes. Add the chopped red and green peppers to boiling water for 3 minutes. While potatoes are boiling, in a large salad bowl add olive oil, vinegar, garlic, cumin, paprika, salt, and pepper, whisk until combined. Add the chopped onion, drained beans, and green olives. Once potatoes and peppers are done, drain and add to salad bowl. Toss gently until well combined. Enjoy!
What are some of your favorite potato and/or tuna recipes?