Tuna and potato pan

Ingredients for 4 servings:

• 1 tbsp oil (olive oil)
• 1 can of tuna in oil, 150 g
• 1 can of tuna, natural, 300 g
• 3 onions
• ½ liter broth (meat or vegetable broth)
• 500 g tomatoes, pureed
• 1,500 g potatoes
• 1 clove(s) garlic
• Herbs (rosemary, thyme, marjoram or oregano)
• Salt
• pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Italian origin, also with veal meatballs instead of tuna

Add olive oil and the oil from the tuna can to a non-stick pan. Sauté the chopped onions and garlic until translucent. Deglaze with stock. Add the peeled, diced potatoes, top with the pureed tomatoes, and bring to a boil. After about 10 minutes, add the tuna and the plain tuna along with the liquid, herbs, salt, and pepper. Cook until the potatoes are tender; you may need to add more liquid. The quantities are quite flexible; the amount of liquid needed depends on both the potatoes (I prefer medium-firm ones) and the consistency of the pureed or chopped tomatoes. However, the dish should not be soupy. The amount of onions, garlic, and herbs used are also a matter of personal taste.