~ Menu ~
Tuna & Sweet Potato Salad in Chilli Lime Mayo
Amstel Light
(but I really wanted white wine)
My Real Man likes, in these climes, a tuna sarnie for his lunch but, unfortunately, I recently bought a few cans of The Wrong Type; chunky white albacore, I’m afraid. I am, therefore, trying to use them up like the good girl I am.
Luckily I had the end of a sweet potato in the fridge plus a few fingerlings so I cooked them a couple of hours before lunch (sweet potatoes cook quicker than normal so I added them after the fingerlings had been simmering a few minutes), drained them and immediately tossed them in some mayonnaise flavoured up with a little hot sauce and some grated lime zest and juice. It is best to dress potatoes salads when warm as they absorb the flavour and fluff up a bit – a lot of people know that!
I’ll be frank with you – I’d have preferred this salad if it had been just sweet potatoes; the fingerlings didn’t seem to be right in it. For a finishing crunchy touch I sprinkled over the crumbs in the bottom of a packet of Ritz Toasted Chips which I have just discovered and which I hope are available in the UK . Let me know if you know!
On Thursday last I went to St. Thomas in the U.S. Virgin Islands for a girly day out with my friends. We went to a fabulous place at Havensight called The Barefoot Buddha where I drank a delicious Cubano coffee and ate the vast piece of Cinnamon, Pumpkin, and Enormous Chocolate Chip Cake pictured below.
Lovely place including a shop section full of excellent clothes and jewelry. If you are in St. Thomas give it a go – I recommend it.
Later in the day my friend Mrs. Gweenie (which is not her name but I call her it anyway – just to confuse her) ate a delicious Feta and all sorts of Mediterranean Stuff Pizza and a fruity, nutty salad for lunch at Calico Jack’s in Charlotte Amalie.
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