Peruvian Sandwiches

Photo: flickr user Teosaurio

Ingredients

12 Yukon gold potatoes

Coarse salt to taste

1 can oil-packed Italian tuna - (6 oz) drained

1/2 cup fresh peas

1 tablespoon minced jalapeno pepper

1 cup cherry tomatoes halved

1 celery stalk chopped

1/4 cup mayonnaise

2 teaspoons fresh lemon juice

Freshly-ground black pepper to taste

3 lrg eggs

2 tablespoons olive oil

cup cilantro sprigs

Preparation

Place potatoes in a large pot of salted water. Bring to a boil, and simmer until fork tender, 30 to 40 minutes.

In a medium bowl, combine tuna, peas, jalapeno, tomatoes, celery, mayonnaise, and lemon juice. Season with salt and pepper.

Drain and peel potatoes. Transfer potatoes to a food mill placed over a medium pot; mill the potatoes. Alternatively, use a ricer or mash the potatoes. Add the eggs. Season with salt and pepper; stir to combine.

Form potato mixture into six patties. Heat olive oil in a large skillet over medium heat. Cook potato patties until crisp and golden brown on each side, 3 to 4 minutes.

Mound tuna mixture on each of three potato patties. Top with cilantro, and place a second patty on top. Serve.

Makes 3.