Preparation time: 10 min, Cooking time: 35 min, Cals per serving: 328
Ingredients
450 g (1 lb) new potatoes, cut into small chunks
25 g (1 oz) butter
125 g (4 oz) streaky bacon or lardons, cut into 2.5 cm (1 in) strips
1 large onion, roughly chopped
125 g (4 oz) pitted green or black olives, chopped
200g fresh tuna flaked
Fresh coriander sprigs to garnish
Cooked rice
1. Cook the potatoes in boiling salted water for 5 to 10 minutes or until beginning to soften. Drain and set aside.
2. Melt the butter in a non-stick frying pan, add the bacon and cook on a medium heat until beginning to brown, then add the onion. Cook for 5 minutes or until soft.Add the potatoes and olives.Turn down the heat and cook for 10 minutes.
3. Using a spatula, turn the hash over and continue to cook for a further 10 minutes, turning every now and again. Add the tuna and cook for a further 4 to 5 minutes or until the potatoes are done to the centre and the tuna is hot.
4. Serve on a bed of cooked rice. Season with salt and pepper and garnish with coriander sprigs.
Serves: 4
An angler is a man who spends rainy days sitting around on the muddy banks of rivers doing nothing because his wife won't let him do it at home.
Author Unknown
