Potato and Tuna Bake

Potato and Tuna Bake

Another WW community recipe from the Original Points plan.  Recalculate points as required.
From the kitchen of HAMMONDKTS

servings | 2
estimated Points® per serving | 6

1 Medium Potato
1 Large Leek
2 Tbsp Sweetcorn
2 Smal cans of Tuna Drained
1/2 pt skim milk
2 eggs hardboiled
1 tsp french mustard
50g grated cheddar
Salt and Pepper
1 tbsp Cornflour
1/4 tsp olive oil (optional)



Peel the potato and cut into medium slices. Par boil in slightly salted water, drain and set aside.
Clean and slice the leek, blanch in boiling water, drain and place in a bowl.
Add to the bowl the tuna, sweetcorn and chopped eggs.
In a small saucepan make a white sauce from the milk and cornflour, by continualy whisking the two over a low heat.
When the sauce has thickened add the mustard and cheese.
Add the sauce to the tuna mix and combine.
Place the mixture in the bottom of a oven proof dish and top with the potato slices.
Brush with 1/4 tsp olive oil if desired and bake at 200 degrees for 30 - 40 mins.
Enjoy with no point vegetables.

Notes

Substitute red onion for the leek if desired (no need to blanch), or change the fish to smoked haddock for a delicious variation.