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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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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 . Ingredients:
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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