“This is from a magazine promo advertising Sirena Tuna - there are lots of things you can alter to your own taste eg. change the herbs or use lite cream or 1/2 milk and 1/2 cream like I did .”
READY IN:
1hr 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 425 g canned tuna, drained
  • 1 large leek, washed and thinly sliced
  • 2 medium carrots, diced
  • 2 tablespoons dill, chopped
  • 2 tablespoons parsley, chopped
  • 1 egg, lightly beaten
  • 500 ml cream
  • 500 g potatoes, thinly sliced
  • 1 cup tasty cheese, grated

Directions

  1. Preheat oven to 185 degrees celsius.
  2. Heat a little oil in large saucepan.
  3. Cook leek and carrot for 10 - 15 minutes till tender.
  4. Turn out heat.
  5. Add tuna, herbs,egg and cream.
  6. Stir gently to break up any chunks of tuna.
  7. Pout into baking dish - 15 x 25 cms.
  8. Layer potato over the top - overlapping the slices.
  9. Cover with foil and bake for 25 minutes.
  10. Remove foil and sprinkle with cheese.
  11. Bake further 30 minutes till cheese bubbling and serve.

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