Roasted Potatoes with Tuna
Main course - 2 portions
30 minutes halogen oven
4 starchy potatoes, approximately 125 g each
1/2
tablespoon olive oil
1 can of tuna in oil, drained
2 tablespoons (Greek) yoghurt
1 teaspoon chili powder
1 green onion, finely sliced into rings
Freshly ground black pepper
1 tablespoon capers
1.
Soak the potatoes for at least 30 minutes and pat them dry with paper
towel.
2.
Lightly brush the potatoes with olive oil and place them in the fryer
basket. Place the basket into the halogen oven and set the timer to 30
minutes & Temperature at 446
°F
to fry the potatoes until they are
deliciously crunchy and done.
3.
In a bowl, finely mash the tuna and add the yogurt and chili powder.
Mix well. Stir in half of the green onion and season to taste with salt and
pepper.
4.
Place the potatoes on two plates and cut the top side lengthwise. Slightly
push the potato open and spoon the tuna mixture onto the open potato.
Sprinkle the filling with chili powder and spoon the capers and the rest
of the green onion on top. Delicious with a fresh salad.
Tips
-
Serve the roast potatoes as a side dish with a pat of butter or a spoonful
of sour cream on top. Sprinkle with coarse sea salt and pepper to taste.
Potato Croquettes with Parmesan Cheese
Side dish - 4 portions
30 m 8 minutes halogen oven
300 g starchy potatoes, peeled and cubed
1 egg yolk
50 g Parmesan cheese, grated
2 tablespoons flour
