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Tuna Rosti
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Tuna Rosti

If you have a can of tuna in the pantry, then you have the makings of a tasty meal or snack. These tuna rosti are easy to make and taste fantastic. Partnered with a crisp salad you have a delicious summer meal.

Makes 2 (makes 4)
Prep Time 10 minutes
Cook Time 10 minutes
Easy

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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Place the grated potato in a clean tea towel and squeeze out the excess liquid from the potato. Place in a mixing bowl.
Step 2
Add parsley, chives, lemon zest and beaten egg. Mix well. Carefully mix in Greenseas Tuna with Sundried Tomato and Onion.
Step 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
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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
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