Grøndal's crushed potatoes with spicy tuna dip

Yum - This is delicious Friday food! I'm probably a bit of a sucker for anything that can be baked in the oven, but these mashed potatoes with tuna and tuna dip are next level oven food. If you want to make a quick and delicious meal on a Friday night, spend just 3 minutes boiling extra potatoes the day before, then half the work is already done. This time I have used 3 different types of potatoes, but the ordinary ones that can be bought in every supermarket work just fine too. The concept can of course also be expanded with all kinds of root vegetables and pumpkins.

(Lunch for 4 people)

Ingredients crushed potatoes

Ingredients spicy tuna dip

Method of progress

Crushed potatoes
Wash and leave the peel on the potatoes. Cook the potatoes until tender for approx. 8 minutes. Heat the oven to 180 degrees fan. Place the cooked potatoes on a baking tray and drizzle with olive oil. Then mash the potatoes with the palm of your hand or a glass or whatever you have handy. Drizzle with more olive oil and bake the potatoes in the oven for 40 minutes.

Spicy tuna dip
Finely grate the lemon peel. Squeeze lemon juice into a bowl and stir salt and pepper into the juice. Add Greek yogurt, sriracha and lemon zest and stir everything well. Finally, the tuna pieces are added and the whole thing is blended with an immersion blender until it becomes a fine and soft dip.

Leave the potatoes on the baking tray and garnish with tuna fillet, tuna dip, avocado pieces, basil leaves and a drizzle of sriracha. It is all served on the plate in the middle of the table. You can possibly add more potatoes and an extra can of tuna fillet if the dish is to serve as an evening meal.

- Bon appetite,

Martin Grøndal