Tuna Egg Potato

Name: Tuna Egg Potato
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Potatoes (approx. 300 g each); 3 Eggs; 1 tin(s) (200 g) Tuna fillet pieces (in own juice); 1/2 Cucumber; 6 TABLESPOONS mayonnaise; 3 TABLESPOONS Skimmed milk yoghurt; 1 TABLESPOON Capers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Gherkin water; 7-10 Tbsp Parsley and caper apples; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Potatoes (approx. 300 g each)
3 Eggs
1 tin(s) (200 g) Tuna fillet pieces (in own juice)
1/2 Cucumber
6 TABLESPOONS mayonnaise
3 TABLESPOONS Skimmed milk yoghurt
1 TABLESPOON Capers
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Gherkin water
7-10 Tbsp Parsley and caper apples
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and wrap them in aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime hard-boil eggs for about 10 minutes. Then peel. Chop 1 egg, cut remaining eggs into slices. In the meantime, drain the tuna and cut into small pieces.
2
Wash the cucumber and cut into thin slices. Mix mayonnaise, yoghurt, half the tuna and capers. Season with salt, pepper and cucumber water. Carefully fold in the egg slices. Take potatoes out of the oven, wrap them in foil and arrange with cucumber slices, tuna mayonnaise, remaining tuna and chopped egg. Serve garnished with parsley and caper apples