Potato and Tuna Balsamic Vinegar Stir-fry

1. 1

   Without peeling the potatoes, cut them into 2cm cubes.

2. 2

   Boil in a large pot of water until soft enough to poke with a toothpick.

3. 3

   While potatoes are boiling, saute sliced onions and minced garlic in olive oil with a frying pan.

4. 4

   Once onions are translucent and soft, sprinkle in some salt and pepper.

5. 5

   Cook for a couple minutes longer then add in the tuna (lightly drained).

6. 6

   Add drained potatoes to the frying pan along with the soy sauce and balsamic.

7. 7

   Sprinkle in a bit of dried herbs to taste at the end.

8. 8

   Divide into serving your dishes and garnish with fresh basil leaves for a nice touch

* Per serving · 4 servings · Values may vary.

No additional tips available.