Crushed Potatoes With Tuna Recipes

CRUSHED POTATOES WITH TUNA RECIPE

Steps:

• Boil the potatoes for approx 8 minutes until tender, then drain.
• Heat the oil in a large frying pan and fry the onion for 4-5 minutes, add the potatoes and crush roughly. Add the tuna and sweetcorn and stir fry for 2-3 minutes until heated through. Season to taste.
• Garnish with parsley, if using, and serve.

TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
• Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.

CRUSHED POTATOES

Steps:

• Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
• Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.

BUTTERY ROASTED CRUSHED POTATOES

Steps:

• Preheat oven to 375°F.
• Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
• Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
• Once tender, drain water from potatoes. Set aside to cool slightly.
• Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
• Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
• Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
• Roast for 15-20 minutes or until crisp and golden brown.