John Myers
Ingredients for 4 servings:
- 1 ½ kg potatoes, mainly floury
- some rapeseed oil
- Caraway powder
- Paprika powder
- 1 pinch of galangal
- 250 g cream cheese
- 200 g cream cheese
- 50 ml cream
- salt and pepper
- 1 small lemon(s), juice
- 2 tbsp extra virgin olive oil
- 2 cans of tuna, 180 g each
- basil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Boil the potatoes with their skins in water for about 40 minutes or steam them. In the meantime, place the quark and cream cheese in a large bowl. Mix with the cream until smooth and season with salt and pepper. Add the lemon juice and stir in the olive oil. Finally, drain the tuna and tear it into pieces with a fork. Fold it into the cream. Wash the fresh basil, shake it dry, chop it finely, and sprinkle it over the cream. When the potatoes are cooked, let them cool off, peel them, and cut them into large pieces. Heat the oil in a pan. Fry the potatoes until they are nicely browned and crispy. Season with salt, pepper, caraway powder, galangal, and paprika. Serve the freshly cooked fried potatoes and the tuna cream in bowls and serve immediately. Note: This simple everyday dish is particularly popular with children; it’s quick to prepare and very healthy thanks to its valuable carbohydrates, fiber, and protein. Tip: Children often enjoy ground caraway. If you like, you can also add fresh oregano or rosemary, which tastes particularly delicious in summer!
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