Tuna and Onion Hash

Tuna and Onion Hash

Serves 2

Points plan 3 per serving

Core recipe

2 x 225g baking potatoes, diced

2 medium onions, finely sliced

1 garlic clove, crushed

1 small red chilli, seeded and finely chopped

50g (2oz) pak choi or dark cabbage leaves, shredded

115g (4oz) canned tuna steak in brine

1 tablespoon light soy sauce

juice from half a lemon

freshly ground black pepper

4 slices fresh lemon

1 tablespoon chopped fresh coriander

Preheat a non-stick wok or frying pan.

Dry-fry the potatoes over a high heat, moving them around with a spatula, for 4-5 minutes until they start to colour.

Add the onions, garlic and chilli and continue to move the ingredients around the pan to prevent sticking.

When the potato is cooked, add the remaining ingredients and mix well, seasoning with lots of black pepper. Cook until the greens are wilted yet crisp in texture.

Pile onto serving dishes and garnish with the lemon slices and coriander.