Tuna, Potato & Sriracha Yoghurt Bowl with Red Onion & Capers

Method

1. 1

   Soften the potato

   Cut the potato into even chunks and simmer in well-salted water until a knife slides through with no fight. Drain, steam dry for a minute, then lightly crush with the back of a fork — you want soft, craggy edges for the yoghurt to cling to, not mash.

2. 2

   Mix the sriracha yoghurt

   Stir the sriracha through the Greek yoghurt until it turns an even pale coral. Taste it — you want a warm heat that lifts the tuna, not a punch that flattens it. Add a squeeze of the lemon and set aside.

3. 3

   Prep the cool bits

   Lightly drain the tuna, keeping about a teaspoon of the olive oil clinging to it — that oil is flavour, don't wash it away. Slice the red onion paper-thin and give it a tiny pinch of salt so it softens without scorching your mouth. Finely slice the spring onion and dice the cucumber, then hit the cucumber with a pinch of salt and pepper so it tastes fresh, not watery.

4. 4

   Fold, don't mash

   Tip the tuna, red onion, cucumber and capers over the warm potato and fold gently. Add the spring onion and scatter the thyme leaves through so they wake up in the residual heat, then finish with the last of the lemon juice. Keep the potato in soft chunks — this is a bowl, not a mash.

5. 5

   Dress and eat

   Spoon the sriracha yoghurt over the top in loose pools and let the warmth loosen it into a dressing. Taste against the cold yoghurt before adding any more salt — tinned tuna varies. Eat warm, not fridge-cold.