Tuna and Potatoes in a Jiffy

Total Time
40mins
Prep 10 mins
Cook 30 mins

Fast, cheap and easy ! This was a typical dish for meatless Fridays in Florence, Italy. An authentic Florentine recipe from Paolo Petroni's "The Complete Book of Florentine Cooking". A kid pleaser.

Ingredients Nutrition

Directions

  1. Boil the potatoes in their skins, allow to cool, peel and mash.
  2. In a bowl, break up the tuna fish and mix with the potato and the chopped parsley.
  3. Salt, pepper and stir well.
  4. Place on a serving platter and mould into the shape of a fish, then clean any excess off the plate with paper towels.
  5. Cover the whole fish carefully with mayonnaise and garnish with capers and olives.

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