Pesto and fish potato pan
Serves: 6
Time to make: 40 mins
Total cost: $15.80 / $2.80 per serve
(at time of publication)
Ingredients
- 2 cups instant mashed potato
- 2 tablespoons sun-dried tomato pesto
- ¾ cup grated Edam cheese
- freshly ground black pepper
- 1 cup corn kernels
- 3 spring onions, finely chopped
- 2 x 180g cans tuna in water, or leftover cooked fish steaks from fishing
- 200g ready-prepared coleslaw
- 6 tablespoons oil-free dressing
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Instructions
1 Preheat oven to 190°C or to a moderate setting. Make mash following packet directions.
2 In a large bowl, place mash, pesto and cheese. Mix well. Season with pepper.
3 Add remaining ingredients. Spoon into a lightly greased pan.
4 Bake for 25 minutes, until lightly golden. Cool for 5 minutes before turning out and cutting in wedges. Serve with coleslaw tossed in dressing.
HFG tip
You can make this in a pan or a springform tin.
Nutrition Info (per serve)
-
Calories 282cal
-
Kilojoules 1180kJ
-
Protein 23g
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Total fat 10g
-
–Saturated fat 6g
-
Carbohydrates 25g
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–Sugars 8g
-
Dietary fibre 4g
-
Sodium 650mg
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Calcium 300mg
-
Iron 1.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
