ingredients:
500 g canned tuna in oil drained flaked
400 g canned corn drained
60 g unsalted butter
3 tablespoons fresh flat leaf parsley finely chopped
50 mls milk
8 potato peeled roughly chopped
1/2 cup frozen peas
5 tablespoons tasty cheese grated
3 celery stick chopped
2 carrot large peeled diced
2 leek thinly sliced
2 tablespoons plain flour
400 mls thickened cream
method:
boil and mash potatoes with the milk and 60 g butter
add salt and pepper to taste set aside and keep warm
melt 30 g butter in a nonstick fry pan over medium heat add the leek carrot and celery
cook for 5-6 minutes or until softened
add flour cook stirring constantly for another minutes
stir in cream and bring to simmer reduce heat and cook for 6 minutes or until thickened
add tuna corn peas 3 tablespoons cheese parsley salt and peper to taste Cook for another 6 minutes
preheat grill on high transfer tuna mixture to a 5 cup capacity ovenproof dish
top with the mashed potatoes and sprinkle with remaining cheese place under grill for 4 minutes or until golden brown on top
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