Young potatoes with parsley and canned tuna

Young potatoes and canned tuna complement each other perfectly. Potatoes add satiety, and tuna fills vegetables with a special fishy meaning. And if the liquid from the can has a pleasant taste, feel free to add it to the sauce.

Ingredients

• 1.5 kg of young potatoes
• 450 g canned tuna
• 300 g classic white yoghurt
• 60 ml mayonnaise
• 45-60 ml lemon juice
• 45 g capers
• 30 ml olive oil
• 15 ml butter
• 10 g grated lemon zest
• 45 g parsley
• salt, freshly ground black pepper

Directions

1. Wash the young potatoes and cook unpeeled for about 20 minutes.
2. While the potatoes are cooking, combine the tuna, yogurt, mayonnaise, lemon juice, salt, pepper, and capers.
3. Heat olive oil and butter in a skillet. Fry the potatoes lightly. Add lemon zest and parsley. Season with salt and pepper. Serve with tuna.