Potato rostis and tuna fillets “tomatoes and chili”
Difficulty level: very easy
Servings 6 people
Ingredients
For the rostis
- 1 kg potatoes
- 4 eggs
- 4 c. tbsp flour
- 100 g of County grated
- 2 c. tbsp oil
- 25 g butter
- Salt
- Pepper
For the goat cheese sauce
- 200 g goat cheese costs
- A few strands chives
- Pepper
For the garnish
- 3 boxes tuna fillets MSC “tomatoes and pepper” Saupiquet
- 1 cucumber
- 1 lemon Green
Instructions
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Peel and grate the potatoes. Place them in a clean cloth and then take them out carefully to remove as much moisture as possible.
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Place the grated potatoes in a salad bowl. Add the eggs, grated Comté cheese and flour. Salt, pepper then mix using a wooden spatula.
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Heat the oil and butter in a large non-stick frying pan. Form the potato pancakes in the pan and level their surface using a spatula. Cook the röstis for 5 to 10 minutes on each side over medium heat, until they are golden brown and crispy.
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Meanwhile, prepare the sauce by mixing the fresh goat cheese with the finely chopped chives.
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Make cucumber tagliatelle using a peeler or mandolin.
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Arrange the röstis while still hot on plates.
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Add a spoonful of goat cheese sauce to each rösti then place the Saupiquet “tomato and chili” tuna fillets. Finish with the cucumber tagliatelle and a little chopped chives. Add a wedge of lime and enjoy immediately!
© Saupiquet
