Tuna & potato wedge melt


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. 

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

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,219kJ
Fat 22.2g
Saturated Fat 9.6g
Carbohydrate 45.9g
Sugars 7.2g
Protein 36.3g
Salt 1.1g
Fibre 4.7g

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3 stars

Average user rating Based on 1 rating

This recipe was first published in Thu Dec 10 10:03:00 GMT 2015.