1. Peel and cut the potatoes into 1.5cm cubes, place in a saucepan with milk, garlic and eschalot, then bring to the boil, reduce heat and simmer for 8-10 mins until potato is soft. 2. Remove pan from heat, then add tuna to potato mixture. Mash gently with a fork but still leavequite chunky. 3. Add the vinegar, oil and half the dill sprigs, then stir to combine. 4. Serve on crostini with remaining dill. ---------------------------------------------------------------------------
Nutrition
Ingredients
