Tuna Harissa Roasted Potato Plate

Ingredients

• 180 g tuna in water, drained
• 220 g roasted potatoes
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Drain the 180 g tuna well and flake it with a fork.
2. Cut about 240 g potatoes into cubes, toss with garlic, rosemary and a light spray of oil and roast at 220 °C for 30–35 minutes, turning once — about 220 g roasted.
3. Mix with a little harissa, lemon juice and chopped parsley. No cooking needed — chill until you eat.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the roasted potatoes first, the Tuna Harissa on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.