Boil the potatoes and mash them, then place them in a large bowl.

To this bowl add the tuna (no oil or brine added), chopped capers, some finely chopped dill and the zest of 1 lemon. Mix using a spoon or fork until everything is properly combined.

Add lemon juice to help you mix, and keep on adding until you reach the perfect consistency: it has to be soft, but not too soft that you cannot sculpt it into shape on your serving dish.

Time to add salt and pepper and set the bowl aside.

Thinly slice the potato - you can leave the skin on if you want - and air fry the slices at 200C for 5-10 minutes, or until golden and chip-like.

Grab your serving plate and shape the fish with the potato and tuna mix.

Once you have achieved the right shape, decorate it: use the potato chips to create the scales, the carrot to create the tail and the caper in place of the eye.

Chop the salad finely and arrange it all around the fish, then decorate using the lemon and any leftover carrot and dill.

Serve cold from the fridge and use within two days.