for 8 people

Potatoes

1 kg	mealy potatoes
	salted water, boiling

Pepper puree

1 tbsp	olive oil
1	yellow pepper, deseeded, cut into pieces
1	green chilli, cut into pieces
1	organic lime, the whole juice
1	garlic clove, cut in half
¼ tsp	ground cumin
¼ tsp	salt

Tuna salad

1 tin	pink tuna in brine (approx. 150 g), drained
150 g	mayonnaise
100 g	celery, cut into cubes
½	red onion, finely chopped
1	organic lime, use grated zest and 1 tbsp of juice
¼ bunch	coriander, finely chopped
½ tsp	salt

To serve

2	hard-boiled eggs, cut into wedges
3 sprig	coriander, leaves torn off

How it's done

Potatoes

Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher.

Pepper puree

Heat the oil in a frying pan. Add the pepper, chilli and garlic, sauté for approx. 10 mins., transfer to a measuring cup, puree. Mix the pepper puree and lime juice into the mashed potatoes, season.

Tuna salad

Drain the tuna, place in a bowl and pull apart with a fork. Add the mayonnaise and all the other ingredients up to and including the coriander, mix, season with salt.

Terrine

Place half of the potato mixture in the prepared dish, smooth down. Spread the tuna salad on top, smooth down, top with the remainder of the potato mixture, smooth down, chill for approx. 30 mins.

To serve

Turn the potato terrine out onto a platter, remove the baking paper, top with the eggs and coriander, cut into slices.

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