Place 1kg potatoes, peeled and cut into wedges, in a large, lidded saucepan over medium-high heat.
Add enough water to cover the potato, plus salt to taste, and bring to the boil. Cover the pot with the lid and cook
the wedges until tender, but not mushy, 15 – 20 minutes. Drain in a colander and transfer to a bowl.
Place a frying pan with 2 tbsp olive oil and 1 tbsp butter over high heat, then fry the boiled wedges in batches until golden, 3 – 4 minutes per batch. Place on paper towel to drain excess oil.
In another saucepan, add a splash of olive oil and fry 1 peeled and finely diced onion until soft and golden, 10 minutes.
Stir in 2 x 400g tins cream of mushroom soup and 300g frozen peas. Lower the heat and simmer for 5 minutes or until the peas are heated through.
Remove from heat and add 3 x 170g tins light meat solid tuna, drained. Season to taste and serve with the fried potato wedges.
Serves 4 EASY 1 hr
RECIPE AND STYLING BY NOMVUSELELO MNCUBE
PHOTOGRAPH BY HEMA PATEL