Tuna Rosti

Tuna Rosti
Serves 2 (makes 4) Prep Time 10 minutes Cook Time 10 minutes


  • 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


  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.


  • 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