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Articles
2020-08-13 / test@t

Young potatoes with parsley and canned tuna

Young potatoes and canned tuna complement each other perfectly. Potatoes add satiety, and tuna fills vegetables with a special fishy meaning. And if the liquid from the can has a pleasant taste, feel free to add it to the sauce.

Young potatoes with parsley and canned tuna
Ingredients
  • 1.5 kg of young potatoes
  • 450 g canned tuna
  • 300 g classic white yogurt
  • 60 ml mayonnaise
  • 45-60 ml lemon juice
  • 45 g capers
  • 30 ml olive oil
  • 15 ml butter
  • 10 g grated lemon zest
  • 45 g parsley
  • salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1
Wash the young potatoes and cook unpeeled for about 20 minutes.
Step 2
While the potatoes are cooking, combine the tuna, yogurt, mayonnaise, lemon juice, salt, pepper, and capers.
Step 3
Heat olive oil and butter in a skillet. Fry the potatoes lightly. Add lemon zest and parsley. Season with salt and pepper. Serve with tuna.
Cooking time
30m
Servings
4
Catalog

Tags

tuna, parsley, second course, canned food, canned tuna, young potato,

Categories

Lunch, Potato Side Dish Recipes,
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