Directions:
- Peel and cut the potatoes into 1.5cm cubes, place in a saucepan with milk, garlic and eschalot, then bring to the boil, reduce heat and simmer for 8-10 mins until potato is soft.
- Remove pan from heat, then add tuna to potato mixture. Mash gently with a fork but still leavequite chunky.
- Add the vinegar, oil and half the dill sprigs, then stir to combine.
- Serve on crostini with remaining dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.6 Kcal (1321 kJ) | ||
| Calories from fat | 130.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.47g | 22% | |
|---|---|---|---|
| Cholesterol | 17.89mg | 6% | |
| Sodium | 219.4mg | 9% | |
| Potassium | 711.28mg | 15% | |
| Total Carbs | 33.31g | 11% | |
| Sugars | 10.3g | 41% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 14.08g | 28% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 2.5mg | 14% | |
| Calcium | 186mg | 19% | |
| Amount Per 100 g | |||
| Calories | 112.53 Kcal (471 kJ) | ||
| Calories from fat | 46.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 22% | |
|---|---|---|---|
| Cholesterol | 6.38mg | 6% | |
| Sodium | 78.23mg | 9% | |
| Potassium | 253.62mg | 15% | |
| Total Carbs | 11.88g | 11% | |
| Sugars | 3.67g | 41% | |
| Dietary Fiber | 1.65g | 18% | |
| Protein | 5.02g | 28% | |
| Vitamin C | 2.3mg | 11% | |
| Vitamin A | 0.4mg | 42% | |
| Iron | 0.9mg | 14% | |
| Calcium | 66.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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