Potato Council
supporting the British potato industry
Tuna & Potato Layer
Quick
Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4
Ingredients
- 500g new or salad potatoes, scrubbed and thinly sliced
- 1 packet savoury white sauce mix
- 300ml semi-skimmed milk
- 2 x 200g tins tuna in brine, drained
- 195g tin sweetcorn, drained and rinsed
- 1 tbsp freshly chopped parsley
- 50g Cheddar cheese, grated
Method
- Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 10 minutes or until tender. Drain and allow to cool slightly.
- Meanwhile make the sauce with the milk according to pack instructions. Stir in the tuna, sweetcorn and parsley and cook over a medium heat for 3-4 minutes or until piping hot.
- Place half the potatoes on the base of a heatproof serving dish. Pour over the tuna mixture. Place the remaining potatoes on top.
- Sprinkle over the cheese and place under a pre-heated grill for 2-3 minutes or until golden brown. Serve with a green salad.
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