A complete meal cooked in multo, fluffy potatoes with a lovely creamy tuna filling.
Ingredients
4 EA russet potato
2 OZ / 50 G butter
35.5 OZ / 1 L water
14 OZ / 400 G canned tuna
3.5 OZ / 100 G mayonnaise
2 OZ / 50 G onion
1 EA lemon
1 TSP salt
1 TSP pepper
Directions
Peel your onion and quarter, then add them to the mixing bowl. Chop the onion for 8 seconds / speed 6. Scrape down the sides of the bowl.
Drain your tuna from the can and add it to the mixing bowl along with the mayonnaise, salt, pepper, lemon juice and zest. Combine your mix with the butterfly whisk inserted for 15 seconds / speed 2 / stir. Remove from the mixing bowl and place inside the fridge. Make sure you wash the bowl very well.
Wash and scrub your potato, then add to the deep steaming tray. Add the water to the mixing bowl and attach the deep steaming tray. Steam the potato for 45 minutes.
Remove the potatoes and slice a cross, then push the corners of the potato in. Spread the butter over the top and season with salt and pepper. Spoon your tuna mix over the potato and serve.
Enjoy your dish!
Recipe Note
TIP:
Add larger potatoes into the deep steaming tray and the smaller ones in the shallow.
