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.