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Potato rosti with tuna, avocado & rocket
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Prep Time:
5 minutes
Cook Time:
24 minutes
Total Time:
29 minutes
Ingredients:
  • 4 (about 200g each) coliban (washed) potatoes, peeled, halved
  • 1 small red onion
  • 20.00 ml drained capers
  • 80ml (1/3 cup) olive oil
  • 1 ripe large avocado
  • 42.00 gm fresh lemon juice
  • 1 425g can tuna in olive oil, drained (Sirena brand)
  • 1 bunch (about 90g) rocket, ends trimmed, washed, dried
Instructions:
  • Preheat your oven to 180°C. Boil the potatoes in a medium saucepan for 8 minutes until partially cooked. Drain and let them cool on a plate.
  • Chop the onion and capers, then mix them in a bowl with sour cream. Refrigerate until needed.
  • Grate the potato using a hand grater, then shape the grated potato into four 12cm discs with wet hands.
  • In a large non-stick frying pan over medium-high heat, add half of the oil. Cook 2 potato discs for 4 minutes on each side until crisp and golden. Transfer to a baking tray and keep warm in the preheated oven. Repeat with the remaining oil and potato discs.
  • Cut the avocado in half lengthwise, remove the pit and peel it. Slice it lengthwise and arrange it on a plate. Drizzle the avocado slices with 1 tablespoon of lemon juice. Flake the tuna into chunks.
  • When ready to serve, portion the potato rosti onto plates, then layer with avocado and tuna, and finish with a drizzle of the remaining lemon juice. Garnish with a dollop of the sour cream mixture and top with fresh rocket leaves.

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