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    Tuna & potato wedge melt

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    Tuna & potato wedge melt

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    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. 

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