ingredients
serves 4
1 pound Waxy potatoes
Salt and pepper
1 1/2 cups Frozen peas
7 ounce Can of tuna
1/4 cup butter
1 Onion
4 tbsp All purpose flour
1/2 pint Chicken stock
1/2 pint Milk
4 ounce Cheddar cheese
2 tbsp Fresh breadcrumbs
method
1. Peel and dice potatoes. Cook in boiling salted water till tender. Add the peas and cook for a further 3 minutes.
2. Preheat the oven to 400°F (200°C).
3. Drain the potatoes and peas and put into an ovenproof dish. Drain and flake the tuna and stir into the vegetables.
4. Melt the butter in a saucepan. Peel and finely chop the onion and fry in the butter till pale golden. Add the flour and cook for 1 minute. Gradually stir in the stock and milk and bring to the boil, stirring. Grate the cheese. Add 3 ounce of the cheese and seasoning to the pan and stir. Pour over tuna mixture.
5. Mix the remaining cheese with the breadcrumbs and sprinkle over the top. Bake for 20 minutes.
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