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Home Broccoli stamppot with spicy tuna

Broccoli stamppot with spicy tuna

Stamppot Tuna Spicy Quick Weeknight Dutch Main course

Stamppot really doesn't have to be boring. This broccoli stamppot combines soft, creamy potatoes with green broccoli and spicy tuna for a plate packed with flavour. Use a good potato masher for a light, fluffy result where the broccoli still keeps a little bite. With chilli pepper, garlic, and a splash of lemon juice, you take a weeknight stamppot to a whole new level. This recipe serves four and is ready in under 35 minutes.

x_ckl_recipe_markerBroccoli stamppot with spicy tuna A classic stamppot that gives you an unexpected boost: creamy broccoli stamppot combined with spicy tuna and a hint of lemon. Ready in no time, satisfying, and surprisingly delicious. How do you make broccoli stamppot with spicy tuna? Main course Dutch 4 servings 10 min 35 min

Peel the potatoes and cut them into equal pieces of about 3 cm. Place them in a large saucepan, cover with water, and bring to the boil with a generous pinch of salt.
Break the broccoli into small florets. After the potatoes have been cooking for 10 minutes, add the broccoli and cook together for a further 5 to 7 minutes, until everything is tender.
Meanwhile, heat a small drizzle of olive oil in a frying pan over medium heat. Gently fry the finely chopped garlic and chilli pepper (or chilli flakes) for about 1 minute until fragrant. Take care not to let the garlic burn.
Flake the drained tuna into the pan with the garlic and chilli mixture and stir well to combine. Add the lemon juice and season with salt and pepper. Turn the heat down low.
Drain the potatoes and broccoli and leave them to steam dry for a moment. Mash everything coarsely with the potato masher into a stamppot. Make sure some chunks of broccoli are still visible for texture.
Stir the butter and a splash of warm milk through the stamppot until creamy. Season further with salt and pepper.
Spoon the stamppot onto plates and generously top with the spicy tuna. Finish with an extra drizzle of olive oil and some fresh parsley. Serve immediately.

Stamppot Tuna Spicy Quick Weeknight Dutch Main course 1 kg floury potatoes 400 g broccoli (1 medium head) 2 cans of tuna in water (145 g each), drained 2 garlic cloves, finely chopped 1 red chilli pepper, finely chopped (or 1 tsp chilli flakes) Juice of 1 lemon 2 tbsp olive oil 40 g butter Splash of warm whole milk Salt and freshly ground black pepper Handful of fresh flat-leaf parsley, roughly chopped Large saucepan Frying pan Potato masher Colander Chopping board Chef's knife Potato Masher potato-masher Colander colander Cooking Pot cooking-pot Frying Pan frying-pan Cookinglife Potato Masher Wooden Handle 37 cm Cookinglife ["Aardappelstamper"] OXO Good Grips Potato masher with Horizontal Handle Oxo Good Grips ["Aardappelstamper"] Carrot stamppot foodies-carrot-stamppot Celeriac and potato stamppot with smoked sausage foodies-celeriac-and-potato-stamppot-with-smoked-sausage Mushroom-halloumi wrap with spicy yogurt sauce foodies-mushroom-halloumi-wrap-with-spicy-yogurt-sauce German Steak foodies-german-steak

Recipe

Broccoli stamppot with spicy tuna

A classic stamppot that gives you an unexpected boost: creamy broccoli stamppot combined with spicy tuna and a hint of lemon. Ready in no time, satisfying, and surprisingly delicious.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Large saucepan
Frying pan
Potato masher
Colander
Chopping board
Chef's knife

Ingredients

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

How do you make broccoli stamppot with spicy tuna?

Peel the potatoes and cut them into equal pieces of about 3 cm. Place them in a large saucepan, cover with water, and bring to the boil with a generous pinch of salt.
Break the broccoli into small florets. After the potatoes have been cooking for 10 minutes, add the broccoli and cook together for a further 5 to 7 minutes, until everything is tender.
Meanwhile, heat a small drizzle of olive oil in a frying pan over medium heat. Gently fry the finely chopped garlic and chilli pepper (or chilli flakes) for about 1 minute until fragrant. Take care not to let the garlic burn.
Flake the drained tuna into the pan with the garlic and chilli mixture and stir well to combine. Add the lemon juice and season with salt and pepper. Turn the heat down low.
Drain the potatoes and broccoli and leave them to steam dry for a moment. Mash everything coarsely with the potato masher into a stamppot. Make sure some chunks of broccoli are still visible for texture.
Stir the butter and a splash of warm milk through the stamppot until creamy. Season further with salt and pepper.
Spoon the stamppot onto plates and generously top with the spicy tuna. Finish with an extra drizzle of olive oil and some fresh parsley. Serve immediately.

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A good potato masher really does make all the difference with stamppot. You want a smooth, fluffy base without it turning into a workout. Go for a masher with a wide, sturdy head so you can work through the potatoes and broccoli in just a few presses. A solid grip, quality materials, and easy to clean: that's exactly what kitchen tools should be.

Like more heat? Add an extra chilli pepper or stir a teaspoon of harissa through the tuna. If you'd prefer a lighter dish, swap the butter for an extra drizzle of olive oil. Leftover stamppot is also delicious the next day, fried up as a crispy stamppot cake in a frying pan.

Related products

Cookinglife Potato Masher Wooden Handle 37 cm

Out of stock

4.5 (2)

~~€14,99~~ €4,99

OXO Good Grips Potato masher with Horizontal Handle

Out of stock

4.8 (87)

~~€19,95~~ €18,99

Related categories

Potato Masher

Colander

Cooking Pot

Frying Pan

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