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1
Cook the potatoes using your favorite method.
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2
(I peel them, put them in a bag and microwave for 4 minutes at 600 W.)
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3
Drain the oil from the canned tuna, and mix with the ingredients.
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4
Put the avocado and tofu in a bowl and mash up with a masher.
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5
Chop the onion finely and add to the bowl.
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6
Add the rest of the ingredients and mix together.
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7
Cut the cooked potatoes from Step 1 into 1 cm thick slices.
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8
Line the potato slices in a heatproof container of your choice.
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9
(The heart shaped cocottes show the potatoes divided into 4 portions.
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10
The oval plate shows 1 of 2 servings.)
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11
Sprinkle the potatoes with salt and pepper.
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12
Top with the tuna mixture from Step 4, and spread the avocado sauce on top.
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13
Add plenty of panko and dried basil, and bake in a toaster oven for 7 to 10 minutes, until the panko has browned.
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14
Done.
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15
If you don't mind garlic, please try adding lots of it!
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16
If you like olive oil, drizzle on a little bit before baking.
