Tuna and kumara bake

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

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450g orange kumarasweet-potatoX, peeled, cut in chunks

1 teaspoon Tuscan seasoning

2 x 185g cans tuna in spring water, drained, flaked

400g can creamed corn

½ cup peas

2 tablespoons sun-dried tomato pesto

¾ cup grated mozzarella cheese

3 tablespoons chopped fresh parsley

freshly ground black pepper

Instructions

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1 Preheat oven to 180ºC. Place half of the kumara chunks in a microwave-proof bowl and cook on high for 4-5 minutes or until soft. Repeat with the remaining kumara. Or cook kumara in a pan of boiling salted water until tender. Drain. Mash with a fork. Add Tuscan seasoning.

2 Add tuna, corn and peas. Mix together. Stir through pesto. Spoon into a lightly oiled ovenproof dish or 4 individual dishes.

3 Sprinkle with cheese and bake for 20 minutes. Serve sprinkled with chopped fresh parsley and freshly ground black pepper.

Variations

Make it gluten free: Check Tuscan seasoning, pesto and mozzarella are gluten free.

Nutrition Info (per serve)

Calories 394 cal

Kilojoules 1650 kJ

Protein 31 g

Total fat 10 g

Saturated fat 4 g

Carbohydrates 45 g

Sugar 10 g

Dietary fibre 10 g

Sodium 750 mg

Calcium 230 mg

Iron 2.5 mg

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.

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