Potato and
Tuna Bake
Serves 2
Serves 2
6 pts per
serving
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)
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 and maybe a point of chilled white wine!
* 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 and maybe a point of chilled white wine!
Substitute
red onion for the leek if desired (no need to blanch), or change the fish to
smoked haddock for a delicious variation
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