Prep time: 15 minutes
Cook Time: 40 minutes
2 x 185g can Pacific Crown Tuna Chunks in Spring Water, drained, flaked
2 stalks celery, sliced
1 x 326g can sweetcorn kernels, drained
3 courgettes, grated
50g plain flour
600ml low fat milk
1 teaspoon dry mustard powder
50g parmesan cheese, grated
4 tablespoons chopped parsley
6 large (750g) gourmet potatoes, peeled, sliced thinly
2 tablespoons butter
To serve, Pacific crown sweet chilli sauce and lemon or lime wedges
Preheat the oven to 180°C. Open the can and pour off the liquid from the Pacific Crown Tuna in Spring Water.
Heat a frying pan with butter. Fry the celery, corn and courgettes for 5 minutes, until just tender. Set aside.
Melt the butter in a saucepan. Stir in the flour and cook for 2 minutes, then gradually stir in the milk. Bring to the boil, stirring, and simmer until thickened. Stir in the mustard powder and the cheese until melted. Season to taste with salt and freshly ground black pepper.
Fold the Pacific Crown Tuna and vegetable mix and parsley into the cheese sauce. Pour into a greased ovenproof dish. Arrange the potato slices on top, seasoning with salt between each layer of potato. Pour over the melted butter.
Cook in a preheated oven for about 50-60 minutes or until the top is brown and crisp. Serve hot.
Variations and tips:
Pacific Crown Mackerel can be used instead of the tuna.
Add seasonal vegetables to this dish to add crunch all year round.
Flavour the cheese sauce with paprika.