Bubble and squeak with sweetcorn and tuna

Instructions

1 In a large pot of cold, salted water, place potatoes. Bring to the boil and simmer for 8-10 minutes until softened. Drain and allow to dry.

2 Meanwhile, bring another large pot of water to the boil. Add corn cobs and cook for about 2 minutes. Remove from pot and carefully remove kernels in strips with a sharp knife.

3 In a large frying pan, heat oil over medium. Cook onion and garlic until translucent. Add potatoes and crush lightly, using the back of a spoon or spatula. Fry for about 5 minutes, until lightly browned. Transfer to a large bowl.

4 Add tuna, corn, tomato, mesclun and parsley and toss to combine. Transfer to a large serving platter and drizzle with lemon oil. Season and serve.