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Potato Tart with Tuna Salad Filling
Crispy potato shell made from boiled potatoes, filled with creamy tuna salad

Ingredients:
For the Potato Tart Shell:
• Boiled potatoes (cut into smaller pieces, skin on or peeled)
• Olive oil
• Salt

For the Tuna Salad Filling:
• Canned tuna in oil, drained
• Japanese mayonnaise
• Sour cream
• Dijon mustard
• Garlic chili sauce
• Onion, finely chopped
• Fresh dill, chopped
• Cucumber, grated and lightly squeezed
• Salt
• Lemon pepper

For Topping (Optional):
• Cucumber slices
• Fresh dill

Instructions:
1. Boil the potatoes in salted water until soft. You can leave the skin on or peel them after boiling.
2. Preheat the oven to 400°F (200°C).
3. Brush a tart pan with olive oil. Press the boiled potato pieces directly into the pan, tightly packing them together to form a shell along the bottom and sides. No need to mash—just press firmly to hold shape.
4. Brush the top of the potato shell with olive oil.
5. Bake for about 30 minutes, or until the shell is golden brown and crispy.
6. In a bowl, mix the drained tuna with Japanese mayonnaise, sour cream, Dijon mustard, garlic chili sauce, chopped onion, chopped dill, grated cucumber, salt, and lemon pepper.
7. Once the tart shell has slightly cooled, fill it with the tuna salad mixture.
8. Top with cucumber slices and fresh dill, if desired.
9. Slice and serve.

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