Broccoli stamppot met pittige tonijn

Ingredients

• 1 kg starchy potatoes
• 400 g broccoli (1 medium head)
• 2 cans tuna in water (à 145 g), drained
• 2 garlic cloves, finely chopped
• 1 red chili pepper, finely chopped (or 1 tsp chili flakes)
• Juice of 1 lemon
• 2 tbsp olive oil
• 40 g butter
• A splash of warm whole milk
• Salt and freshly ground black pepper
• Handful of fresh flat-leaf parsley, roughly chopped

Instructions

1. 1

   Peel the potatoes and cut them into even pieces of about 3 cm. Put them in a large pot, cover with water and bring to a boil with a generous pinch of salt.Divide the broccoli into small florets. Add the broccoli to the potatoes after 10 minutes of cooking and cook for another 5 to 7 minutes, until everything is tender.Meanwhile heat a small splash of olive oil in a frying pan over medium heat. Fry the finely chopped garlic and chili pepper (or chili flakes) briefly until fragrant, about 1 minute. Be careful not to burn the garlic.Flake the drained tuna into the pan with the garlic-chili mixture and stir well. Add the lemon juice and season with salt and pepper. Turn the heat down low.Drain the potatoes and broccoli and let them steam briefly. Roughly mash everything with the potato masher into a stamppot. Make sure some broccoli pieces remain for texture.Stir the butter and a splash of warm milk through the stamppot until it's creamy. Season further with salt and pepper.Spoon the stamppot onto plates and generously top with the spicy tuna. Garnish with an extra drizzle of olive oil and some fresh parsley. Serve immediately.