Month: March 2022

First, peel the potatoes.

Cut them into macedoine cut or dice them small.

Place in a steam basket.

Gently rinse the frozen mixed vegetables to slightly defrost them.

Place the mixed vegetables on top of the potatoes.

Season the top vegetables with salt (no worries the salt will penetrate to the potatoes in the bottom of the basket).

Place the steam basket over a pot of boiling water on medium heat.

Cover the vegetables with a lid and let steam until tender (about 15 minutes or so).

Dump the vegetables in a bowl. Let cool at room temperature for few minutes.

Place them in the fridge for at least 30 minutes or until completely cooled.

Add about 1 tablespoon Mayonnaise to bind the vegetables together.

Serve as is or with lettuce around and more vegetables.

For the Choux pastry, please check the Profiterole’s link above.

Once you have shaped the choux pastry into about 2 tablespoons blobs (make sure to space them), gently brush them with egg wash.

Sprinkle some sesame seeds on top or Nigella seeds or both (optional).

Bake at 400°F for 15 minutes then reduce the heat to 350°F . Continue to bake for 20 minutes or until the shells are golden. You may need to place under the broiler in the last 5 minutes of baking.

Prick the pastry shells with a toothpick in two or three places to allow vapor to escape.

Let cool completely.

Prepare the filling.

Mash the potatoes with a fork. Add salt, pepper (optional) and olive oil to taste.

In a bowl, mix the mashed potatoes, eggs, drained tuna, green onions, sliced pitted olives, capers and cilantro.

Squeeze some lemon juice on top then gently mix everything.

With a knife cut the Profiteroles’ shells open (horizontally) but not all the way through.

Pour some hot sauce inside the shells.

Spoon some of the filling inside.

Enjoy.