Tuna and Potato Galette
An easy galette made by combining shredded potatoes with tuna and cheese, then pan-searing until fragrant. It features a crispy exterior and a soft, chewy interior, making it a perfect side dish or snack.
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๐ณ Cooking Flow
Shred the potatoes and mix with drained tuna and cheese โ Add salt, black pepper, and potato starch, then mix well โ Heat olive oil in a pan, spread the mixture evenly, cover, and cook over low heat for 6 minutes โ Flip, press down with a spatula, and cook uncovered over low heat for 4โ5 minutes until crispy
Cooking Steps
Brief Cooking Order
Shred the potatoes and mix with drained tuna and cheese โ Add salt, black pepper, and potato starch, then mix well โ Heat olive oil in a pan, spread the mixture evenly, cover, and cook over low heat for 6 minutes โ Flip, press down with a spatula, and cook uncovered over low heat for 4โ5 minutes until crispy
Introduction
An easy galette made by combining shredded potatoes with tuna and cheese, then pan-searing until fragrant. It features a crispy exterior and a soft, chewy interior, making it a perfect side dish or snack.
Step 1
Peel the potatoes, slice them thinly, then cut into matchsticks (julienne) and place in a bowl.
Step 2
Drain the oil from the canned tuna thoroughly, add the tuna and melting cheese to the bowl with the potatoes, and mix well.
Step 3
Add salt, black pepper, and potato starch, and mix well until combined evenly.
Step 4
Add olive oil to a 20cm diameter frying pan and heat over medium heat for about 30 seconds.
Step 5
Reduce to medium-low heat, add the mixture to the pan, and spread it out flat while pressing down with a spatula.
Ingredients List
Important Notes
Do not soak the shredded potatoes in water, as the potato starch is needed to bind the galette together. ๐ก
When cooking both sides, press down firmly with a spatula to help the ingredients bind and ensure a crispy finish. ๐ฅ
After flipping, cook without a lid to allow moisture to evaporate, resulting in a crispy and fragrant surface. โ ๏ธ
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