Some days call for food that feels filling and a little indulgent, without asking for much effort or money. This one leans on pantry staples and heat from the oven, then finishes with a punchy, creamy topping.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Servings
2 generous portions
Ingredients
Instructions
- Heat the oven to 220°C / 425°F.
- Cut the potatoes into thick wedges and spread them on a baking tray.
- Toss with oil and soy sauce until well coated.
- Roast for about 35 minutes, turning once, until deeply golden and crisp at the edges.
- While the potatoes cook, flake the tuna into a bowl.
- Add mayonnaise, sriracha, lemon juice and black pepper.
- Mash loosely with a fork — creamy but still textured.
- Spoon the warm tuna mixture over the hot potatoes straight from the oven.
- Finish with sliced spring onion and extra black pepper.
Serving ideas
These potatoes work as a full meal on their own, but they’re also great shared in the middle of the table. If you want more crunch, add a handful of raw cucumber or shredded cabbage on top just before serving.
Also worth trying: Creamy Garlic Pasta (Weeknight Version), Quick Spicy Chicken Noodles, Quick Chicken Fajitas (Weeknight Version)
Leave a Reply