Ingredients for 4 people:
800 g mainly waxy potatoes
4 tbsp olive oil
1 small bunch of rosemary
Coarse sea salt
pepper
500 g peppers (red, green, yellow)
salt
For the tuna sauce
1 shallot
1 can (135 g, drained weight) tuna in its own juice
100 g salad mayonnaise, 50% fat
50 g yoghurt
salt, pepper
Some lemon juice to taste
2 tbsp chive rolls
Preparation:
1. Peel the potatoes, wash and cut into wedges. Place on a baking tray lined with baking paper and drizzle with 2 tbsp olive oil. Chop the rosemary pluck. Sprinkle the potatoes with a little salt, pepper and rosemary. Bake in the preheated oven on the middle shelf at 200° C (gas: level 3-4, (fan oven: 180° C) for 25-30 minutes, turning occasionally.
2. Quarter the peppers, clean, rinse and cut into wedges. Heat the remaining olive oil in a coated pan. Fry the peppers in it for approx. 5-6 minutes. Season with season with salt and pepper.
3. Peel and finely dice the shallot. Drain the tuna. Puree the tuna with mayonnaise and yoghurt. Stir in shallot and season with salt, pepper and lemon juice to taste. Stir in the chives. Serve the potatoes, peppers and tuna sauce together.
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 430
Joule: 1805
Protein: 13,5 g
Fat: 26,1 g
Carbohydrates: 34 g
(FoodCentrale by ddp images)
