Tuna with Mashed Potato

In a large saucepan, bring the tuna, milk, and half the salt to a boil over high heat

When it starts to boil, reduce the heat, cover the pan partially, and let it cook for about 10 minutes

Drain the tuna and reserve 2 cups of milk

In another large saucepan, sauté the onion with olive oil, rosemary, remaining salt, and black pepper over low heat until softened, without browning

Add the reserved milk, stir, and cook until the liquid evaporates, leaving the onion still slightly moist (about 10 minutes)

Remove the rosemary sprigs. Reserve

Prepare the mayonnaise: in a blender, beat the egg, yolk, salt, and lemon juice

With the blender running, slowly pour in the oil and olive oil until thickened. Reserve

Preheat the oven to 200°C (hot)

Prepare the mashed potato: in a medium saucepan, melt the butter over medium heat

Add the remaining ingredients and mix until the mashed potato is smooth

Cover and reserve

Place the tuna pieces in a refrigerator, add the onion, and mix

Cover with the reserved mayonnaise

Arrange spoonfuls of mashed potato on top of the mayonnaise along the edges of the refrigerator, decoratively

Bake in the preheated oven until golden (about 20 minutes)

Serve afterwards

850 calories per serving