War fish, the "Battle Horse" in Piera Sassaroli's kitchen

After Lisa's apple pie, beetroot risotto with prosecco and saffron, tomato tatin, baby octopus with black rice, and cold stuffed tomatoes, today it's Piera's turn to reveal her "workhorse" in the kitchen. .

In each of these 72 recipes taken from the book "My Battle Horse" we find the love for cooking, the values handed down from generation to generation and the passion for food shared with other women. Today Piera reveals a unique dish in the its shape and originality able to amaze diners are not with taste but also with sight: War fish.

This recipe, which I don't make more often, was a workhorse of my mother - a busy woman entrepreneur - who, despite spending little time in cooking, always managed to satisfy her diners. The mayonnaise was strictly homemade and the challenge was not to “drive the eggs crazy” in the process. In this version of mine, mayonnaise, now a sinful object, is always provided "separately".

INGREDIENTS FOR 6 PEOPLE:
• 3 large potatoes
• 300 g of drained tuna
• 2 tablespoons of salted capers
• 1 sprig of parsley
• 1 sprig of thyme
• extra virgin olive oil to taste
• salt to taste
• pickles to taste for garnish

PREPARATION 45 MINUTES:
• Boil the potatoes in lightly salted water. Once cooked, peel them and mash them with a fork or potato masher.

• Chop the tuna, parsley and capers with a knife, which you will have rinsed well.

• Combine and mix all the ingredients in a bowl by adding the fresh thyme leaves. If the dough seems too dry, you can add a little oil.

• Arrange the mixture in a serving dish and garnish with the pickles.