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Ingredients:

• 3 Cans Blue Angel Tuna

• 1tsp Olitalia Extra Virgin Olive Oil

• 1 Onion

• 2 Garlic Cloves

• 2 Small Carrots

• 1/2 Chili Pepper

• 50g Frozen Peas

• 200g Cherry Tomatoes

• 30g Sliced Olives

• Fresh Parsley

• 3 Potatoes

• 1tbsp Butter

• 1 Egg Yolk

• Salt & Pepper

Directions:

1. In a saucepan, fry the onion and garlic in olive oil until the onion becomes soft.

2. Add the chopped carrot, chili, and sliced cherry tomatoes.

3. Cook for about a minute then add the tuna, olives and peas.

4. Season with salt & pepper, sprinkle the chopped parsley and cook for one minute.

5. Turn off the heat and let them cool off a bit.

6. Boil the potatoes in salted water until soft (about 15 minutes) then mash them up with the butter, and the yolk.

7. Transfer the tuna mix into a pie dish then coat it with the potato mixture.

8. Bake in a preheated 220°c oven for about 25 minutes or until the top is lightly browned.

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