Sirena Tuna Smashed Potato With Chilli Yoghurt

Is there much the humble potato can't do? This tuna topped potato smash tastes as good as it looks.

Ingredients

185 g can SIRENA TUNA with Beans

2 large potatoes, washed

2 cups finely sliced green cabbage or wombok

1 cup fresh chopped parsley

1 cup natural yoghurt

4 tbsp hot chilli sauce

Preheat oven to 200C.
Prick potatoes with a fork and place on an oven tray. Bake for 40 minutes.
Remove tray and, using a potato masher, gently smash or squash potatoes so they split. Return to the oven and bake a further 20 minutes.
Combine cabbage, parsley and tuna with beans.
Place smashed potatoes onto serving plates, top with tuna mixture.
Fold yoghurt and chilli sauce together and dollop over tuna mix. Serve immediately.

To make Sirena Tuna Mexican Style Smashed Potato and Chilli Yoghurt