Name: Tuna potato nests
Yield: 4
Ingredients: Vegie filling:; 210 g canned tuna in water; 1 white onion, finely chopped; 3 garlic cloves, finely chopped; 1 carrot, grated; 150 g white cabbage, sliced; 1 bunch parsley, finely chopped; Olive oil; Dried herb mix; Potato base:; 4–5 medium potatoes, chopped into quarters; 1 egg, whisked; Dried herb mix; Salt and pepper; Creamy topping:; 100 g mozzarella cheese, grated (or any suitable cheese); 60–80 g pickles, grated; 1 bunch dill, chopped; 3 tbsp Greek yogurt (alt: mayonnaise or sour cream); Salad:; 1 eggplant, diced; 1 bell pepper, cut into salad-sized pieces; 3 small tomatoes, cut into salad-sized pieces; 1 red onion, sliced; 1 tablespoon soy sauce; 1 teaspoon sesame seeds; a few capers (optional); Salad dressing:; 2 tbsp olive oil; 1 tsp lemon juice

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Ingredients

(Servings: 4)

Vegie Filling

210 g canned tuna in water

1 white onion, finely chopped

3 garlic cloves, finely chopped

1 carrot, grated

150 g white cabbage, sliced

1 bunch parsley, finely chopped

Olive oil

Dried herb mix

Potato Base

4–5 medium potatoes, chopped into quarters

1 egg, whisked

Dried herb mix

Salt and pepper

Creamy Topping

100 g mozzarella cheese, grated (or any suitable cheese)

60–80 g pickles, grated

1 bunch dill, chopped

3 tbsp Greek yogurt (alt: mayonnaise or sour cream)

Salad

1 eggplant, diced

1 bell pepper, cut into salad-sized pieces

3 small tomatoes, cut into salad-sized pieces

1 red onion, sliced

1 tablespoon soy sauce

1 teaspoon sesame seeds

a few capers (optional)

Salad Dressing

2 tbsp olive oil

1 tsp lemon juice

1 tsp mustard

Equipment: baking tray, lined with baking paper

Steps

Preparation

Preheat oven to 180°C.

Prepare baking tray - line with baking paper.

Boil potatoes until soft - about 10 mins.

Vegie Filling

Fry onion and garlic in oil.

Add carrot, fry. Add cabbage, fry.

Add 100 g water and dried herb mix.

Continue cooking until vegies are soft (stewed). Remove from heat.

Add parsely and mix well. Set aside.

Creamy Topping

Mix grated cheese, dill, pickles, greek yoghurt in a bowl. Set aside.

Potato Nests

Coarsely grate the potatoes.

Whisk together egg, salt, and dried herbs.

Combine potatoes and egg mix.

Shape potato mixture into 4 balls.

Place balls on baking tray and flatten into discs. Shape potato discs into ‘nests’. (Tip: wet the outside of a glass and use it to press a ‘well’ into each ball; with wet hands, shape sides of potato nests.)

Fill potato nests with the vegie filling.

Spread the creamy topping over vegie filling, until completely covered.

Bake the filled potato nests for 40 mins at 180°C.

Salad

Prepare salad dressing: combine oil, mustard, lemon juice and mix well. Set aside.

Saute eggplant and capsicum in butter. Add sesame seeds and soy sauce. Saute until all ingredients are soft. Transfer to a bowl.

Add chopped tomatoes, onion, and capers.

Add salad dressing and mix salad well.

Nutrition Facts

Calories

658kcal

32%
Fat

35g

53%
Saturated Fat

11g

55%
Carbohydrates

58g

19%
Fiber

8g

32%
Sugar

12g

24%
Protein

27g

54%
Cholesterol

80mg

26%
Sodium

740mg

30%

Percent Daily Values are based on a 2,000 calorie diet.

Tuna potato nests

Ingredients

Vegie Filling

Potato Base

Creamy Topping

Salad

Salad Dressing

Steps

Preparation

Vegie Filling

Creamy Topping

Potato Nests

Salad

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts