Serving: Serve the tuna and potato mixture hot, straight from the skillet, with a side salad or some crusty bread if desired.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave or on the stove before serving.
Variations:
Add Veggies: Feel free to add frozen peas, corn, or carrots for more color and nutrition.
Spicy Version: Add a pinch of chili flakes or diced jalapeños for a bit of heat.
Cheesy Option: Top with grated cheese and let it melt for a creamy, cheesy version.
FAQ:
Q: Can I use fresh tuna instead of canned tuna?
A: Yes, you can use fresh tuna. Just cook it and break it into flakes before adding it to the dish.
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, sweet potatoes will work great in this recipe and will add a slightly different flavor with a touch of sweetness.
Q: Can I make this dish ahead of time?
A: Yes, this dish can be made ahead and stored in the fridge. It will taste even better the next day when the flavors have had time to meld together.
This Tuna and Potato Dinner is a hearty, satisfying meal that’s simple to make and full of flavor. Whether you’re short on time or just want a quick dinner, this recipe is sure to please!
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