Tuna – Potato – Pan
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon oil (olive oil)
- 1 can tuna in oil, 50 g
- 1 can tuna, natural, 300 g
- 3 onion (s)
- 0.5 liter ½ stock (meat or vegetable stock)
- 500 g tomato (s), pureed
- g 1,500 potato (s)
- 1 clove garlic
- Herbs (rosemary, thyme, marjoram or oregano)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Put the olive oil and the oil from the tuna can in a non-stick pan. Fry the chopped onions and garlic in it until translucent. Deglaze with broth. Peel the potatoes, cut into pieces, add them, fill up with the pureed tomatoes and bring to the boil.
- After about 10 minutes, add the tuna and the natural tuna with the liquid and the herbs, salt and pepper. Cook until the potatoes are done; it may be necessary to add more liquid.
- The quantities given are quite flexible, the liquid required depends on both the potatoes (I prefer to use medium-firm ones) and the consistency of the pureed or chopped tomatoes. However, the dish shouldn`t be soupy. Likewise, the amount of onions, garlic and the choice of herbs are left to personal taste.
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