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Oil-Braised Potatoes, Shallots, & Tuna with Arugula

Active Time: 25 minutes / Cook Time: 20-30* minutes / Total Time: 35-45 minutes

Makes 4 servings

Oil-Braised Potatoes%2c Shallots & Tuna w Arugula.JPG


  • ½ cup coconut oil
  • 6 medium Yukon Gold or other yellow potatoes, (about 1 lb.) sliced 1/8” thick (a mandoline is useful for this, if you have one)
  • 1 large or 2 small shallots, thinly sliced
  • ½ teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 2 6.7-oz. jars tuna filets in olive oil (we prefer Tonnino brand) **
  • 2 tablespoons chopped fresh parsley, divided
  • 5 cups baby arugula, 1 of them chopped and set aside
  • 1 lemon, quartered, plus wedges for serving


  1. Melt the oil in a large skillet over low heat. Add the potatoes in overlapping circles in the pan, layering shallots in between potato layers (do not put shallots on the bottom of the pan in direct contact with the heat, as they’ll burn) and sprinkling layers evenly with salt and pepper.
  2. Raise the heat to medium-low and cook for 5-6 minutes, or until the bottom layer of potatoes has softened. Using a spatula and tongs, carefully flip sections of potatoes so that the top layer becomes the bottom. This will be messy and imperfect; it’s okay.
  3. Cook 5-6 minutes, or until the bottom layer of potatoes has softened.
  4. At this point, the middle layers of potatoes should be varying in doneness. Use tongs and a spatula to help maneuver the uncooked potatoes to the bottom of the pan and cook until they’re tender. You may have to do this a few times to get all of the potatoes cooked through. Again, this will be messy and imperfect, and some of the potatoes will break, and it’s all okay!
  5. Increase the heat to medium, add the tuna pieces to the top of the potatoes (reserving the oil in one of the jars), sprinkle with 1 tablespoon of parsley, and cook until the bottom layer of potatoes begins to brown and crisp up a bit and the tuna is warmed through, about 4-6 minutes. Drizzle with up two 2 tablespoons reserved oil in which the tuna was packed. Taste and add additional salt and pepper, as desired.
  6. Place 1 cup of whole baby arugula leaves on each of two plates. Top each with ¼ of the tuna and potato mixture, (leaving as much of the remaining oil in the pan as possible) ¼ cup chopped arugula, and a sprinkle of parsley. Drizzle with a bit more of the reserved tuna oil, if desired, and squeeze a lemon quarter over each serving. Serve with more lemon, if desired.
  7. Pack remaining arugula, tuna and potatoes, parsley, and lemon in airtight containers for lunches tomorrow. Refrigerate until needed.

*The cook time may vary greatly depending on the kind of stove you’re using and the type of skillet you have. The important thing is that the oil never gets above medium heat and the potatoes and onions only start to take on some color in the last 8-10 minutes, otherwise this will be a crispy potato dish. (Which would also be delicious, so don’t sweat it if you don’t get it exactly right.)

**Want to make it vegetarian? Instead of adding the tuna, fry or scramble 6 eggs. Serve 2 eggs per person for dinner, and package 1 egg per person for lunches.