Tuna, potato and dill bake

Ingredients

• 1 kg charlotte potatoes, cut lengthways into 0.5cm-thick slices
• 4 medium egg yolks
• 300 ml semi-skimmed milk
• 300 ml double cream
• zest of 1 lemon
• 1/2 tsp fine salt
• 3 x 120g tins tuna steak in sunflower oil
• 50 g capers (drained weight)
• 1/2 x 20g pack dill, fronds roughly chopped
• 1/2 x 20g pack chives, snipped
• 30 g unsalted butter, plus extra to grease
• dressed green salad, to serve

Instructions

1. 1

   Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large saucepan of salted water to the boil. Carefully add the sliced potatoes, return to the boil and cook for 6-8 minutes, until just tender. Drain and set aside to cool for a few minutes.

2. 2

   Meanwhile, in a large measuring jug or bowl, whisk together the egg yolks, milk, cream, lemon zest, salt and plenty of black pepper until combined. Drain the tins of tuna, tip into a bowl and gently mix through the capers. Combine the chopped herbs in a separate bowl.

3. 3

   Butter a 28cm x 22cm x 6cm oven dish. Arrange about one-third of the potatoes in the base of the dish, spreading them out into a layer. Top with half the tuna mixture, followed by one third of the herbs. Repeat the layers, finishing with a top layer of potatoes and reserving the remaining herbs. Give the egg mixture another quick whisk, then pour it all over the layers. Melt the butter in a small pan and spoon over the top layer of potatoes. Season with a little extra salt, then transfer to the oven. Bake for 50-55 minutes until the egg mixture is just set and the potatoes are crisp and golden. Leave to stand for 10-15 minutes.

4. 4

   Scatter over the reserved herbs and serve with a dressed green salad.