Tuna Potatoes
Skip on sauteing the tuna to cut down on time and calories.
20min
164kcal
472mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the potato into bite-size pieces, and the onion into thick wedges. Place the canned tuna into a strainer to drain the oil.
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Place the potato and onion into a pot, add in (A), and once the mixture boils turn the heat to low and simmer. Once the vegetables become softened, add in the tuna and allow the flavor to soak in.
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Arrange (2) in a bowl and sprinkle on green peas if desired.
Cooking Basics
Potatoes - cut into bite-size pieces
Peel, remove any eyes and cut into half. Next, cut into 3 cm (1. 2 in.) chunks. It will depend on the size, but if a potato is divided into 4 to 6 equal pieces, it usually will be bite-size.
Onions - wedge cut
Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.
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