Potato rosti with tuna, avocado & rocket

Potato rosti with tuna, avocado & rocket
  • 0:05 Prep
  • 0:24 Cook
  • 4 Servings
  • Advanced

Featured in
Main recipes, Fish recipes


  • 4 (about 200g each) coliban (washed) potatoes, peeled, halved
  • 1 small red onion
  • 1 tablespoon drained capers
  • 85g (1/3 cup) sour cream
  • 80ml (1/3 cup) olive oil
  • 1 ripe large avocado
  • 2 tablespoons fresh lemon juice
  • 1 425g can tuna in olive oil, drained (Sirena brand)
  • 1 bunch (about 90g) rocket, ends trimmed, washed, dried


  • Step 1
    Preheat oven to 180°C. Cook the potatoes in a medium saucepan of boiling water for 8 minutes or until partly cooked. Drain and transfer to a plate to cool slightly.
  • Step 2
    Meanwhile, chop the onion and capers. Place in a medium bowl with the sour cream and stir to combine. Place in the fridge until required.
  • Step 3
    Use a hand grater to coarsely grate the potato. Use wet hands to shape the grated potato into four 12cm discs.
  • Step 4
    Heat half the oil in a large non-stick frying pan over medium-high heat. Add 2 potato discs to the pan and cook for 4 minutes each side or until crisp and golden. Transfer to a baking tray and place in preheated oven to keep warm. Repeat with the remaining oil and potato discs.
  • Step 5
    Meanwhile, cut the avocado in half lengthways, remove the stone and peel. Slice lengthways and place on a plate. Drizzle 1 tablespoon of the lemon juice over the avocado. Flake the tuna into chunks.
  • Step 6
    To serve, divide the potato rosti among serving plates and top with the avocado and tuna, and drizzle with the remaining lemon juice. Add a dollop of the sour cream mixture and top with rocket leaves.


  • 2492 kj


  • 41g

    Fat Total

  • 11g

    Saturated Fat

  • 6g


  • 27g


  • 55mg


  • 419.26mg


  • 4g

    Carbs (sugar)

  • 27g

    Carbs (total)

All nutrition values are per serve


  • Author: Tracy Rutherford
  • Publication: Australian Good Taste

Source: taste.com.au


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