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Tuna & potato wedge melt
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400g King Edward potatoes, cut into wedges
1 red or yellow pepper, sliced
1 tbsp olive oil
2 tsp chipotle paste
75g frozen sweetcorn, defrosted
200g can tuna steak in spring water, drained
75g Cheddar cheese, grated
1 tbsp chopped parsley
1. Preheat the oven to 220°C, gas mark 7. Toss the potato wedges and pepper in oil and chipotle paste and spread out onto a baking tray in a single layer. Roast for 20-25 minutes until golden and crispy then transfer to a shallow heatproof dish.
2. Mix the sweetcorn and tuna and spoon onto the potatoes. Top with cheese, place under a preheated grill for 2-3 minutes, then sprinkle with parsley and serve.
Typical values per serving:
This recipe was first published in December 2015.