Co-funded by the Creative Europe Programme of the European Union
enjoyEurope

Ingredients for 4

  • 800 g salad/baby potatoes or new season Queens
  • 4 eggs
  • 1 can of tuna in oil (185 g, drained)
  • 400 g cherry tomatoes on the vine
  • 2 red onions
  • 150 g rocket leaves
  • 150 g light yoghurt
  • 1 bunch of radishes
  • 2 tbsp of capers
  • 4 tbsp grated parmesan cheese + extra to serve
  • Juice and zest from 1/2 a lemon
  • Olive oil
  • Salt and pepper
23240483 EUPOTATOES 820x480 19 17 POTATO TONNATO 134
Preparation time: 35-40 MIN
  1. Preheat the oven to 200°C. Slice the potatoes into thin slices (approx. 0.5cm thick) and arrange on a tray lined with baking paper. Drizzle with olive oil and season with salt and pepper.
  2. Roast in the oven for 15-20 minutes or until tender and golden. Add the cherry tomatoes to the tray for the last 6 minutes of baking.
  3. Place the eggs in a pot of boiling water and cook for 5 minutes for soft-boiled or 7 minutes for medium-boiled. Drain and transfer the eggs to a bowl of cold water to cool. Peel and set aside.
  4. Blend the tuna, light yoghurt, and parmesan cheese in a blender until smooth and a sauce-like consistency. Season with salt, pepper, and lemon juice to taste. Set aside.
  5. Thinly slice the radishes and red onions. Cut the eggs in half.
  6. Divide the roasted potatoes, roasted cherry tomatoes, radishes, red onions, capers, rocket leaves, and eggs among four plates. Drizzle the tuna sauce on top and season with additional salt and pepper, if required.

Other surprising recipes

Lekker van bij ons Bord Bia European Potato Trade Association