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1
Boil whole potatoes until tender. Drain and set aside until cool enough to handle.
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2
Cut off root end from leeks,as well as dark green ends and any wiulted parts. Cut lengthwise in half, and chop into 1/2 inch pieces. Rinse well in bowl of cool water and dry on paper towels.
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3
Preheat oven to 350 degrees.
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4
Heat olive oil in heavy, medium skillet over medium heat.Add leeks and saute until softened and lightly browned, about 5 minutes. (add 1-2 T of water as needed to keep leeks from drying out).
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5
Whisk eggs with flour in a large bowl. Whisk in sour cream, yogurt, lemon juice, salt, cumin and pepper.
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6
Peel 2 potatoes and mash them. Add to sour cream mixture.
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7
Cut remaining potatoes, unpeeled, into 1 inch chunks. Fold chunked potatoes, tuna, with water, and leeks into sour cream mixture.
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8
Turn mixture into well-oiled, shallow 2 quart casserole. Sprinkle parmesan and paprika over the casserole.
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9
Bake for 45 minutes until browned on top and bubbly around the edges. Let stand 10 minutes before serving.
