Cut the zucchini into slices and trim the ends. Slice the potatoes and soak them in water to remove excess starch. Drain and microwave the potatoes in a heatproof dish covered with plastic wrap for 4 minutes at 600W. Drain the tuna can.

Heat half of the olive oil (1/2 tbsp) in a frying pan over medium heat. Fry the zucchini until golden brown and set aside. Add the remaining olive oil and fry the potatoes similarly. Let them cool slightly.