• 700 grams potatoes
  • 300 grams canned tuna (drained)
  • 4 garlic cloves
  • 15 cl milk
  • 1 soup spoon sour cream
  • Olive oil
  • Salt, pepper, herbs or spices of your choice
  • 1 onion


Peel and clean the potatoes. Slice them and boil them for 20 minutes or until they can be mashed. Don't mash them.
In a frying pan, half-fry the onion and garlic in olive oil.
When they are ready, add the potatoes in the pan with more oil, without mashing them. Add the tuna and stir. Cook them for 20 more minutes on medium heat, stirring often and adding oil and salt and pepper/herbs/spices occasionally.
When done, add the sour cream and milk out of the stove. Serve hot.


A good idea to se left-overs is to mix it with egg(s) and top it with shredded cheese and bake it for 10-20 minutes at 340-50°F.