You can find Andalusian potato-tuna salads like this offered at any café or bar in Jerez, served at most hours of the day and night. Eduardo Ojeda of Equipo Navazos likes to make the dish as the starter course for family meals at home. He uses tuna belly preserved in olive oil, tins of which are sold in Spain as ventresca de atún claro. He also adds a serious quantity of olive oil, never measuring exactly. Just when you think you've added too much oil, he recommends adding a healthy flourish more. Serve with fino, ideally from Macharnudo vineyard.
In Jerez, a sherry maker and a criminologist have embarked on a quest to find the oldest, most potent casks of amontillado (and discover why it just makes food taste better).
What You Will Need
- 1 medium onion (8 oz.), finely diced (1⅔ cups)
- 15 medium red or Yukon Gold potatoes (about 5 lb.)
- 1 tbsp. kosher salt, plus more to taste
- 1 1⁄2 cups extra-virgin olive oil
- 1⁄4 cup flat-leaf parsley, coarsely chopped
- 2 cans (110 g or 3.9 oz.) Spanish or Italian oil-packed tuna, drained