Servings: 4

Preparation Time: 35 min

Ingredients

• 50 g streaky bacon
• 300 ml sour cream
• 1 tbsp freshly grated Parmesan
• 1 leek
• 1 tbsp olive oil
• 2 cans of tuna fillets in water (200 g each)
• salt
• black pepper
• 750 g potatoes
• 20 g butter
• fresh thyme

Method

1. Finely dice the bacon
2. Wash, and trim the leeks and cut into thin rings.
3. Heat the olive oil in a pan, add the bacon and leeks and sauté over medium-high heat until the bacon begins to brown, and the leeks have softened.
4. Drain the tuna well, cut into bite-sized pieces and add to the pan.
5. Season to taste with salt and freshly ground black pepper.
6. Peel the potatoes and cut into thin slices.
7. Lightly butter a large casserole dish and lay out a layer of potatoes on the bottom of the casserole dish.
8. Season with salt and pepper.
9. Spread the bacon, leek, and tuna mixture on top, then add a layer of potatoes as before.
10. At the end, pour over the cream and top with Parmesan and thyme.
11. Bake in a preheated oven at 170 °C for 60 to 75 minutes, or until the potatoes are soft.

Nutrition facts (Per Serving)

• Kcal: 569
• Protein: 28.8 g
• Fat: 31.3 g
• Carbohydrates: 31.3 g