Cheesy Potatoes with Tuna & Arugula
Ingredients
For 4 servings
3 x 80 g cans of Rio Mare Tuna in olive oil
2 large potatoes
50 g cheese (Gouda or Gruyère)
A handful of arugula
Extra virgin olive oil
3 x 80 g cans of Rio Mare Tuna in olive oil
2 large potatoes
50 g cheese (Gouda or Gruyère)
A handful of arugula
Extra virgin olive oil
Stampa Ricetta
Preparation
1. Preheat the oven to 200°C (390°F). Thinly slice the potatoes with a mandoline and grate the cheese.
2. Line a baking tray with parchment paper, brush with oil, arrange potato slices in a single layer, sprinkle with cheese, and bake for about 20 minutes until golden and crisp.
3. Cut into squares, top half with flaked tuna and arugula, cover with remaining squares, and serve warm.
