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1
Make the crunchy potato: Bring 400 ml of water to a boil and dissolve the soup stock cube in it.
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2
Julienne the potato and add it to the hot water and boil for 1 minute.
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3
Turn the heat off and leave the pan for about 5 minutes.
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4
Drain the potatoes into a colander, reserving the cooking liquid.
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5
Leave to cool down, then chill in the refrigerator.
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6
(Note: Don't rinse the potato.)
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7
The cooking liquid will be used in the tomato sauce.
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8
Make the tomato sauce: Saute the finely chopped onion and garlic in a generous amount of olive oil until translucent.
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9
Cut the tomato into small dice and add to the pan, and saute quickly.
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10
Add the white wine, and simmer briefly.
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11
Add the cooking liquid from the potato to the pan.
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12
Add another soup stock cube, and simmer for 5 to 10 minutes.
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13
Season with black pepper and salt to finish.
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14
Transfer the tomato sauce to another container, and chill it in the refrigerator.
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15
Make the tuna-mayo-curry mix: Saute the finely chopped onion and garlic in a generous amount of olive oil until translucent.
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16
Add the curry powder and saute quickly to make the curry roux.
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17
Transfer to another container and chill in the refrigerator.
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18
Add the drained canned tuna and a generous amount of olive oil to the cooled curry roux, and mix to combine.
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19
Add the fresh cream and mayonnaise, and mix some more.
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20
Season with salt and pepper to finish.
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21
Chill in the refrigerator.
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22
Cook the pasta (refer to the instructions on the packet).
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23
Drain and cool down the pasta in cold water.
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24
Sprinkle with olive oil and mix.
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25
The toppings: Julienne the cucumber and put into a bowl of ice cold water to crisp it up.
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26
Drain.
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27
Dice the tomatoes.
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28
The basil leaves are used as decoration, so cut or leave whole as you prefer.
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29
Serve: Put the pasta on the plates.
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30
Place the tuna-mayo-curry on top, and add the diced tomatoes.
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31
Arrange the crispy potato and cucumber around this.
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32
Ladle on the chilled tomato sauce and serve.
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33
Other topping ideas: corn kernels, salami, cured ham, marinated salmon, boiled and cooled vegetables, etc.
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34
Instead of plain curry powder, I recommend using curry roux in granulated form.
