Tuna, potato and caper bake

Ingredients

For 1 serving

• Potatoes220 g
• Canned tuna in water120 g
• Eggs1
• Capers10 g
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: eggs, fish

Method

1. Put a pan of cold water on the heat. Peel the potatoes, cut them into roughly 3 cm chunks and add them to the water; bring to the boil, salt it and cook for 15 minutes, until the potatoes mash easily with a fork.
2. Meanwhile preheat the oven to 200 °C (conventional). Drain the tuna well, rinse the capers and chop them roughly; chop the parsley.
3. Drain the potatoes, mash them with a fork or a ricer and let them cool for a few minutes.
4. Add the flaked tuna, the egg, capers, parsley, a little salt (capers are salty) and black pepper, and mix.
5. Grease a baking dish with half the oil, press in the mixture, level it and drizzle with the remaining oil.
6. Bake at 200 °C for 15 minutes, until the top forms a golden crust.