tuna, leek, potato smash

I’ve never liked leeks, but actually when they are fried crispily with some smushed potatoes they are pretty delicious! Tastes good fresh from the pan, but also good cold in a tupperware for leftover lunch.

2015-10-24 11.22.39

(serves 2 as main or 4 as side without tuna)

500g small potatoes, chopped to 1/4 cup size
1/4 cup olive oil
salt and pepper
1 leek, dark green parts discarded, cut into 0.5cm rings
2 cloves garlic, diced
Handful cherry tomatoes
Handful basil leaves
Tin of tuna
1/2 tbsp lemon juice

  1. [this part can be done hours or a day before] Steam potatoes until tender (approx 20 minutes).
  2. Cool then smush the potatoes with your hand.
  3. Heat the oil over a medium-high heat in a wok/skillet.
  4. Throw in the potatoes and season.
  5. Cook until turning brown (8-10 minutes).
  6. Add all of the other ingredients, and toss 4 minutes until golden and soft.

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