Recipes

Potato and tuna stir-fry with fennel

Ingredients (serves 4) 750 g Aviko Pom' Rissolées 2 fennel bulbs 2 cans of tuna in water (approx. 400 g) 3 tablespoons olive oil 3 tablespoons cocktail onions 2 tablespoons capers 4 tablespoons tomato ketchup 1 teaspoon paprika ½ teaspoon Italian herbs (oregano, basil, thyme) salt and pepper thick slice of mature cheese (100 g) Preparation Clean the fennel and cut into small segments. Place in a sieve and pour a pan of boiling water over them. Drain the tuna. Heat the olive oil and fry the Aviko Pom' Rissolées, stirring continuously. Add the fennel, tuna, cocktail onions and capers. Stir in the tomato ketchup, paprika and Italian herbs. Season to taste. Dice the cheese and stir through the meal shortly before serving. Preparation time: 20 minutes Tip Spanish potato tortilla: stir-fry Aviko Pom' Rissolées with sliced chorizo or salami, olives, thyme and paprika, pour in 3 beaten eggs and cook for 10 minutes until the omelette sets. <<< back more recipes >>>