Potato Gratin with Avocado Sauce

• 3 small Potatoes
• 1 Avocado
• 1/2 Onion
• 50 grams Silken tofu
• 1 to 2 teaspoons Grated garlic
• 1 tsp each Soup stock granules, grainy mustard, lemon juice
• 1 can Canned tuna
• 2 tsp each Soy sauce, honey
• 1 tsp White wine (or sake)
• 1 dash Salt and pepper
• 1 Dried basil, panko
• 1 to 2 packs Natto with the attached sauce (optional)

1. Cook the potatoes using your favorite method.
2. (I peel them, put them in a bag and microwave for 4 minutes at 600 W.)
3. Drain the oil from the canned tuna, and mix with the ingredients.
4. Put the avocado and tofu in a bowl and mash up with a masher.
5. Chop the onion finely and add to the bowl.
6. Add the rest of the ingredients and mix together.
7. Cut the cooked potatoes from Step 1 into 1 cm thick slices.
8. Line the potato slices in a heatproof container of your choice.
9. (The heart shaped cocottes show the potatoes divided into 4 portions.
10. The oval plate shows 1 of 2 servings.)
11. Sprinkle the potatoes with salt and pepper.
12. Top with the tuna mixture from Step 4, and spread the avocado sauce on top.
13. Add plenty of panko and dried basil, and bake in a toaster oven for 7 to 10 minutes, until the panko has browned.
14. Done.
15. If you don't mind garlic, please try adding lots of it!
16. If you like olive oil, drizzle on a little bit before baking.

potatoes, avocado, onion, silken, garlic, granules, tuna, soy sauce, white wine, salt, basil, attached sauce

Taken from cookpad.com/us/recipes/169517-potato-gratin-with-avocado-sauce (may not work)