Potato and Tuna Puree Recipe

Looking for an easy Potato and Tuna Puree recipe? Learn how to make Potato and Tuna Puree using healthy ingredients.


Submitted by sailingchef

Makes 6 servings



Fast, easy, and fancier than tuna casserole. Light tuna is made with skipjack, which has 1/3 the mercury levels of albacore. From the NYT Recipes for Health.

Recipe Ingredients for Potato and Tuna Puree

2 pounds Yukon gold potatoes, peeled
1 Salt
1 1/4 cups skim milk (more if needed)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced (to taste)
11 oz (2 cans) light tuna packed in olive oil
1 Freshly ground pepper
1/4 cup fresh parsley, chopped (for garnish)

Recipe Directions for Potato and Tuna Puree

  1. Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt, and bring to a boil. Reduce the heat to medium, cover partially and cook about 30 minutes. The potatoes should be tender all the way through when pierced with a skewer or knife.

  2. While the potatoes are cooking, drain the tuna, retaining the oil, and empty into a medium bowl. Break up with a fork; it should be as flaky as you can get it. Heat 2 tablespoons olive oil in a small frying pan over medium-low heat, and add the garlic. Cook, stirring, just until fragrant, about one minute. Add to the tuna.

  3. Towards the end of the potato cooking time, bring the milk to just below a simmer in another saucepan or in a microwave, and remove from the heat.

  4. Preheat the oven to 425 degrees. Oil a 2-quart gratin or baking dish. Drain off the water from the potatoes, return the potatoes to the pan, cover tightly and let steam for another two to three minutes. Remove from the heat, and while the potatoes are still hot, mash with a potato masher or a fork, or through a food mill or a standing mixer fitted with the paddle. Beat in the hot milk, beginning with the smaller amount, and 2 tablespoons of drained oil from the tuna. The purée should have the consistency of your favorite mashed potatoes. Stir or beat the tuna and garlic into the potatoes, and combine well. Season to taste with salt and pepper. Transfer to the baking dish, and drizzle 1 tablespoon oil from the tuna or extra virgin olive oil over the top. Place in the oven, and heat through for 15 minutes until the mixture is sizzling and beginning to brown on the top. Garnish, if you wish, with chives or parsley and serve.

Categories

Dairy, Fish, Main Dish, American

Nutrition Facts
Serving Size 262.8g
Amount Per Serving
Calories
303
Calories from Fat
93
% Daily Value*
Total Fat
10.3g
16%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
29mg
10%
Sodium
298mg
12%
Potassium
909mg
26%
Total Carbohydrates
35.2g
12%
Dietary Fiber
3.5g
14%
Sugars
4.4g
Protein
17.7g
Vitamin A 7% Vitamin C 30%
Calcium 9% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
   
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