There are many brands and flavourings offered when choosing tuna these days. This recipe is especially nice with Mediterranean or sun-dried tomato flavoured tuna.
500g new or salad potatoes, scrubbed and sliced.
250g tub light sour cream
3 - 400g tinned tuna, your choice!
2 sweetcorn, kernels removed; or 195g tin sweetcorn, drained
1 tbsp freshly chopped parsley
¾ cup (75g) cheese, grated
Simmer the potatoes in a pan of boiling water for 10 minutes or until tender. Drain and allow to cool slightly. Stir together the sour cream, tuna, sweetcorn and parsley. 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 bake at 180°C for 20 minutes or until golden brown. Serve with a green salad. Serves 4.
