Tuna, potatoes, eggs and pineapple (Atum à Brás com ananás)

Ingrédients

• 400 grams (14 ounces) canned tuna
• 6 pineapple slices (about 300 grams (10 1/2 ounces))
• 1 medium onion
• 50 ml (1/4 cup) olive oil
• Pepper (to taste)
• 900 grams (2 pounds) potatoes
• 2 eggs
• 1 egg yolk
• Parsley (to taste)
• Salt (to taste)
• Vegetable oil for frying

Préparation

1. 1

   Flake the tuna with a fork and cut the pineapple slices into pieces; set aside.

2. 2

   In a bowl, whisk the eggs with a fork; set aside.

3. 3

   Peel the potatoes, wash and cut into thin sticks. Season with salt.

4. 4

   Heat the oil in a deep fryer. Once the oil is shimmering, place the thin sticks in the fryer. Fry until slightly golden brown.

5. 5

   Transfer the potatoes to a paper towel-lined plate to drain the excess oil. Set aside.

6. 6

   In a large saucepan, pour the olive oil and the chopped onion. Sauté on a low heat until the onion start to turn golden brown, stirring occasionally. Add the tuna and the pineapple, stir and cook for three to four minutes, stirring occasionally.

7. 7

   Add the potatoes and mix gently. Remove briefly the pan from heat and let cool slightly. Pour the beaten eggs, mix well and place back the pan over low heat for more two to three minutes.

8. 8

   Turn off the heat and add the egg yolk and the chopped parsley. Mix gently and serve.