Potatoe's Cream with Saffron and Tuna Ventresca

- 500grs of cooking potatoes
- 9 threads of good saffron
- 750 ml of milk or cream
- Salt
- A pinch of white pepper
- Fine tuna from the tin





Cook the potatoes almost for 35 minutes (they should very soft). Peel the potatoes and grind up together with the salt, pepper, the milk / cream and the saffron. It is important to grind the potatoes when still hot, so they get all flavours and saffron will increase its perfume and its colour.

Place it in a dish together with the tuna at the side.