Golden potato nests with tuna, peas and lime

Crispy on the outside, soft on the inside and filled with a fresh, fragrant filling, these golden potato nests are a wonderful choice for a balanced lunch, a light dinner or a tasty starter.

Why this recipe?

These potato nests combine a deliciously crispy crust with a soft centre and a fresh filling of tuna, peas, sweetcorn, dill and lime. They are ideal both as a main course and for sharing with family or guests.

Potatoes, peas and sweetcorn provide carbohydrates and fibre, whilst the tinned tuna contributes to the dish’s protein content. For an even more balanced main meal, serve 2–3 potato nests with a large fresh salad.

🥗 PORTIONS: 12 POTATO NESTS | ⏳ PREPARATION TIME: around 40 MIN

INGREDIENTS

For the potato nests:

• 400 g boiled potatoes
• 50 g fresh dill
• 1 tbsp sweet red pepper
• 1 tbsp turmeric
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
  
  For the filling:
  
• 2 small tins of tinned tuna, well drained
• 250 g peas
• 150 g sweetcorn
• 50 g fresh dill
• The juice of 1 lime
• 1/2 tsp salt
  

METHOD OF PREPARATION

Prepare the potato mixture:

Mash the boiled potatoes and mix them with the finely chopped dill, sweet paprika, turmeric, salt, black pepper and olive oil.

Stir well until the mixture is smooth.

Shape the nests:

Divide the potato mixture evenly amongst a 12-cup muffin tin.

Using a spoon, press the mixture down against the base and sides of each mould, forming a hollow in the centre. You should end up with small potato baskets.

Bake:

Bake the nests in a preheated oven at 200°C for about 20–25 minutes, or until they turn golden and are slightly crisp at the edges.

Prepare the filling:

In a bowl, mix together the well-drained tinned tuna, the peas, the sweetcorn and the finely chopped fresh dill.

Add the lime juice and salt and stir until the ingredients are evenly distributed.

Fill in the blanks:

Leave the baked potato nests to cool in the tin for a few minutes. Then carefully remove them and fill them with the tuna and vegetable mixture.

Serve the potato nests either warm or chilled.

If you like, finish them off with some more fresh dill, a little lime juice or a pinch of freshly ground black pepper.

USEFUL TIPS

For a crispier texture, leave the potato nests to bake for a further 3–5 minutes or cook them in an air fryer.

Leave the cakes to cool for a few minutes before removing them from the tin. This will help them set and keep their shape more easily.

Drain the tinned tuna very thoroughly so that the filling doesn’t become too watery.

For a satisfying main meal, serve 2–3 potato nests with a large fresh salad.

NUTRITIONAL VALUES (enough for approximately 1 potato nest)

• Calories: ~82 kcal
• Protein: ~6 g
• Fat: ~2 g
• Carbohydrates: ~12 g
• Fibre: ~2 g