Tuna Rosti
Serves 2 (makes 4) |
Prep Time 10 minutes |
Cook Time 10 minutes |
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Ingredients
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1 medium potato, peeled and grated (to yield 1 cup)
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1 Tbsp chopped fresh parsley
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1 Tbsp chopped chives
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1 tsp grated lemon zest
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1 egg, beaten
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95 g can Greenseas Sundried Tomato and Onion Tuna
Method
- Place the grated potato in a clean tea towel and squeeze out the excess liquid from the potato. Place in a mixing bowl.
- Add parsley, chives, lemon zest and beaten egg. Mix well. Carefully mix in Greenseas Tuna with Sundried Tomato and Onion.
- 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