Potato and tuna pie, for 4 people
- 6 medium size potatoes, peeled and roughly chopped
- 1/4 cup (60ml) milk
- pepper to taste
- 1 onion, chopped
- 2 x 185g cans tuna in oil, drained and roughly flaked
- 1 tin chopped tomatoes
- One or two tins of vegetables, such as peas
- Steam or boil the potatoes until tender. Mash the potatoes along with the milk, season with pepper, then set aside, cover and keep warm.
- Meanwhile, drain the oil from the tuna into a large non-stick frying pan and put on medium heat. Add onion and cook for 3-4 minutes until soft.
- Stir in the tomatoes. Bring to a simmer, reduce the heat and cook for 5 minutes. Add the tuna and tinned vegetables and cook for 3-4 minutes.
- Put the tuna mixture into an ovenproof dish then top with the mashed potato. Place pie under preheated grill for 2 minutes or until golden brown on top. Serve with a simple salad.
Sprinkle with grated cheese before grilling if you like.
Any kind of tinned fish can be used. If using fish in brine or spring water drain and cook the onion in a little oil or butter.
Potatoes are a great source of carbohydrate and fibre and are rich in vitamins. They are naturally fat free!