Name: Geroosterde aartappel-en-tuna-gebak
Yield: Genoeg vir 4. Serves 4
Cuisine: European
Ingredients: 8 groot, geskilde aartappels in wiggies; 30 ml (2 e) olyf- of avokadoolie; 30 ml (2 e) botter; sout en gemaalde swartpeper; Vir die kruie-tunasous; 5 ml (1 t) gekapte knoffel; 1 ansjovisfilet; 45 ml (3 e) jalapeno-rissie; 125 ml (½ k) agurkies; 30 ml (2 e) kappertjiesaad; ’n hand vol elk grasuie en pietersielie (+ ekstra); ½ rooi ui (+ ekstra) fyn gekap; 125 ml (½ k) crème fraîché; 125 ml (½ k) jogurt; 2 blikkies (170 g elk) tuna, gedreineer; 125 ml (½ k) wit cheddarkaas, gerasper; ’n handvol roketblare; English Recipe; Roasted potatoes and tuna cakes; 8 large peeled potatoes, cut into wedges; 30 ml (2 tbsp) olive or avocado oil; 30 ml (2 tbsp) butter; salt and ground black pepper; For the herb tuna sauce; 5 ml (1 t) chopped garlic; 1 anchovy fillet; 45 ml (3 tablespoons) jalapeno pepper; 125 ml (½ cup) gherkins; 30 ml (2 tbsp) capers,; A handful each of parsley and chives (+ extra)

Geroosterde aartappel-en-tuna-gebak

Serves: Genoeg vir 4. Serves 4 Nutrition facts: 200 calories 20 grams fat

Ingredients

8 groot, geskilde aartappels in wiggies
30 ml (2 e) olyf- of avokadoolie
30 ml (2 e) botter
sout en gemaalde swartpeper
Vir die kruie-tunasous
5 ml (1 t) gekapte knoffel
1 ansjovisfilet
45 ml (3 e) jalapeno-rissie
125 ml (½ k) agurkies
30 ml (2 e) kappertjiesaad
’n hand vol elk grasuie en pietersielie (+ ekstra)
½ rooi ui (+ ekstra) fyn gekap
125 ml (½ k) crème fraîché
125 ml (½ k) jogurt
2 blikkies (170 g elk) tuna, gedreineer
125 ml (½ k) wit cheddarkaas, gerasper
’n handvol roketblare
English Recipe
Roasted potatoes and tuna cakes
8 large peeled potatoes, cut into wedges
30 ml (2 tbsp) olive or avocado oil
30 ml (2 tbsp) butter
salt and ground black pepper
For the herb tuna sauce
5 ml (1 t) chopped garlic
1 anchovy fillet
45 ml (3 tablespoons) jalapeno pepper
125 ml (½ cup) gherkins
30 ml (2 tbsp) capers,
A handful each of parsley and chives (+ extra)
½ red onion (+ extra) finely chopped
125 ml (½ cup) crème fraiche
125 ml (½ cup) of yogurt
2 cans (170 g each) tuna, drained
125 ml (½ cup) white cheddar cheese, grated
a handful of rocket leaves

Instructions

Voorverhit die oond tot 220 °C.
1 Kook die aartappels wiggies in gesoute water vir 10 min. tot sag, maar nie pap nie. Dreineer en sit in ’n diep oondpan. Sprinkel met die olie, botter en geur na smaak. Bak vir sowat 30 min. tot goudbruin. Draai die aartappels tydens die baktyd om.
2 Maak die kruie-tunasous deur die knoffel, ansjovisfilet, jalapeno-rissie, agurkies, kappertjiesaad, ’n hand vol elk grasuie en pietersielie en rooi ui fyn te kap. Meng alles saam en roer die crème fraîché en jogurt deur. Meng die tuna by en geur na smaak.
3 Skep die kruie-tunasous oor die aartappels en sprinkel die wit cheddarkaas bo-oor. Bak vir 10-15 min. tot die kaas gesmelt is.
4 Strooi ekstra grasuie, pietersielie en rooi ui oor. Sit voor met ’n hand vol roketblare bo-op.

English recipe

Preheat the oven to 220 ° C.
1 Boil the potato wedges in salted water for 10 min. until tender but not mushy. Drain and place in a deep roasting pan. Sprinkle with oil, butter and season to taste. Bake for about 30 minutes until golden brown. Turn the potatoes often.
2 Prepare the herb tuna sauce by chopping finely the garlic, anchovy fillet, jalapeno pepper, gherkins, capers, a handful each of parsley and chives and red onion. Mix everything together and stir in the sour cream and yogurt by. Mix the tuna and season to taste.
3 Spoon the herb tuna sauce over the potatoes and sprinkle with white cheddar cheese on top. Bake for 10-15 min. until the cheese is melted.
4 Sprinkle with chives, parsley and red onion. Serve with a handful of rocket leaves on top.

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