My Food in a minute

Sign up to Food in a Minute to create shopping lists, meal plans and more.

NOTE: You need to be logged in to use the buttons below. Please log in or sign up now.


Ingredients

  • 1 medium potato, peeled and grated (to yield 1 cup)
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped chives
  • 1 tsp grated lemon zest
  • 1 egg, beaten
  • 95 g can Greenseas Sundried Tomato and Onion Tuna

Method

1. Place the grated potato in a clean tea towel and squeeze out the excess liquid from the potato. Place in a mixing bowl.

2. Add parsley, chives, lemon zest and beaten egg. Mix well. Carefully mix in Greenseas Tuna with Sundried Tomato and Onion.

3. Heat a little oil in a non-stick frying pan. Divide the tuna mixture into 4 and spoon into the pan. Cook over medium to low heat for approximately 5 minutes on each side until potato is cooked and rosti golden. Serve with a crisp green salad, garnished with a lemon wedge.

Tips

• Make sure that you squeeze out as much of the potato liquid as you can to avoid the rosti being too wet
• Serve cold as a lunchbox or picnic suggestion

Rate and Review

7 Ratings Tuna Rosti


Reviews (7)


Bonny Wakefield's Rating
Janet Cross's Rating
Val Lowe's Review | Rating

i know what i'm having for lunch tomorrow. They look super.

Barbara Wilson's Rating
Jane Fowler's Rating
Penny's Review | Rating

Kind of fell apart a bit. I suspect I didnt squeeze enough out of the potato. Nice taste and I can see how they would be great for a picnic.

Alison's Review | Rating

This was very nice but I had to make some modifications as follows: I doubled the recipe and used 3eggs instead of 2. I used Kumara instead of potato, I had regular tuna but not the flavoured type, so I added a quarter of white onion (cut really finely), a good tablespoon of my homemade tomato relish. They were very tasty fritters. Definitely will make again.