Potato and zucchini pan with tuna

Ingredients for 4 servings:

• 350 g potato(s), waxy
• 350 g zucchini
• 1 onion(s)
• 1 handful of lovage
• 1 can of tuna, in its own juice
• 1 can of corn
• 3 tbsp olive oil
• Salt and pepper, black from the mill
• 200 g whipped cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the potatoes and cook them unpeeled in boiling water for 20 minutes. Then rinse and peel them. Trim and wash the zucchini and slice them like the potatoes. Peel and finely dice the onion. Pluck the lovage leaves from the stems, rinse them, pat them dry, and cut them into fine strips. Drain the tuna and sweetcorn well in a sieve. Heat oil in a non-stick pan and fry the potatoes until golden brown, turning occasionally. Add the zucchini and onion and fry for another 10 minutes. Season with salt and pepper. Then carefully fold in the shredded tuna and sweetcorn, making sure the tuna doesn’t fall apart too much. Sprinkle the lovage over the top, pour in the cream, and let everything simmer for about 1 minute, until the cream is absorbed.