Potato soup with rice and seaweed
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.
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.
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