Tuna Casserole with Potatoes

Bring water to a boil and add a pinch of salt.

Boil the potatoes, cut into thick slices (about 1/2 inch thick) for exactly 10 minutes.

While the potatoes cook, heat a drizzle of olive oil in a skillet to sauté half a chopped onion and one deseeded tomato, cooking until the tomato's moisture evaporates.

Season the sautéed onion and tomato mixture with salt and black pepper, and continue stirring until they are very soft.

Add two cans of tuna (solid or flaked) and half a chopped bell pepper to the mixture.

Stir in about eight sliced olives, adjust salt and pepper, and sauté for one more minute.

Remove the tuna mixture from the heat and incorporate half a cup of cream cheese, mixing well to make the filling creamy.

Add fresh herbs to the tuna mixture and mix one last time.

Drain the cooked potatoes and spread them evenly in the bottom of a baking dish, filling the space well.

Season the potato layer with a little salt, black pepper, and drizzle with olive oil.

Distribute the creamy tuna mixture over the layer of potatoes in the baking dish.

Cover the entire tuna filling with a generous layer of mozzarella cheese.

Place the dish in an air fryer for about 10 minutes at 400°F (200°C), or in a conventional oven for 15 to 20 minutes, until golden brown.