Super easy and delicious!
- 2 large potatoes
- 2 tins of tuna in olive oil
- 1 medium avocado
- 1 medium tomato
- 80 g sweetcorn
- A splash of Borges extra-virgin olive oil
- A teaspoon of Borges balsamic vinegar of Modena
- A pinch of pepper
- Salt to taste
Step by step
Clean and cook the potatoes. Put in a pot with cold water, bring to a boil and cook for 30 to 40 minutes. Check regularly for doneness: if they are overcooked they will fall apart. Let the potatoes cool until they can be comfortably handled. Cut them in half and spoon out the insides to form a hollow.
In a bowl, combine the potato insides with the rest of the ingredients: the avocado and the tomato, finely diced, the finely chopped chives, the drained tuna and the corn. Add a dash of olive oil, a teaspoon of vinegar and a pinch of salt and pepper. Stir well to bind all the flavours together.
Carefully fill the potatoes to the top, lightly pressing down on the mixture so that it fills all the spaces, and garnish, if you like, with some chopped chives.