Title: Peruvian Sandwiches
Categories: Stewart5
Yield: 3 servings

12 Yukon gold potatoes
Coarse salt; to taste
1 cn Oil-packed Italian tuna - (6
-oz); drained
1/2 c Fresh peas
1 tb Minced jalapeno pepper
1 c Cherry tomatoes; halved
1 Celery stalk; chopped
1/4 c Mayonnaise
2 ts Fresh lemon juice
Freshly-ground black pepper;
-to taste
3 lg Eggs
2 tb Olive oil
1/3 c Cilantro sprigs

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.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "

Per serving: 310 Calories (kcal); 29g Total Fat; (81% calories from fat);
8g Protein; 7g Carbohydrate; 193mg Cholesterol; 177mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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