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Ingredients

• 3 eggs
• 2 cans canned tuna
• Salt, sweet paprika, black pepper (to taste)
• Fresh parsley
• Spring onions
• Lemon peel
• 2 tablespoons breadcrumbs
• 5-6 potatoes
• Vegetable oil (for frying)
• 3 tablespoons sour cream
• 1 tablespoon mayonnaise
• 1 teaspoon French mustard
• 1 pickled cucumber
• Fresh dill
• Butter
• 100 ml warm milk

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Method

1. Prepare the potatoes

• Fill a pot with water and add the potatoes.
• Salt the water.
• Boil the potatoes until they are soft (cooked through).

2. Mix the main filling

• In a bowl, combine 3 eggs and 2 cans of canned tuna.
• Add salt, sweet paprika, black pepper, chopped parsley, spring onions, and lemon peel.
• Add 2 tablespoons of breadcrumbs.
• Mix everything well to combine.

3. Fry the potatoes

• After boiling, peel the potatoes (if desired).
• Heat vegetable oil in a pan.
• Fry the potatoes on both sides until golden brown.

4. Prepare the sauce

• Mix 3 tablespoons sour cream, 1 tablespoon mayonnaise, and 1 teaspoon French mustard.
• Finely chop 1 pickled cucumber and add it to the sauce.
• Add fresh dill, salt, and black pepper to taste.
• Optionally, add butter and 100 ml warm milk to enrich the sauce.

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Tips and Serving Suggestions

• The mixture of eggs and tuna with fresh herbs and lemon peel gives a fresh, flavorful filling.
• Breadcrumbs help bind the mixture.
• Frying potatoes until golden brown adds a crispy texture.
• The creamy sauce with mustard and pickled cucumber complements the dish well.
• Serve warm with the sauce drizzled on top or on the side.

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Equipment

• Pot for boiling potatoes
• Frying pan
• Mixing bowls
• Knife and chopping board

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Presenter/Channel

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