Tuna potato bake

This healthy, low-cost tuna potato bake is the ultimate warming winter dinner to please the whole family. Super easy to make, a great one to get the kids in the kitchen!

Serves: 4

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

500g potatoes

1 onion, chopped

1 teaspoon crushed garlic

½ teaspoon oil

2 x 400g cans chopped tomatoes (flavoured is okay)

220g extra-light cream cheese

185g tuna in spring water, drained (flavoured is okay)

½ cup light evaporated milk

3 courgettezucchiniXszucchini, summer squashX, sliced

¾ cup grated cheese

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Instructions

Stay Awake

1 Preheat oven to 180ºC. Wash and slice potatoes (do not peel). Cover and cook in the microwave for 5 minutes on high.

2 In a soup pot, fry onion and garlic in oil for 30 seconds. Add tomatoes (with the liquid) and bring to the boil. Turn off the heat.

3 Stir in chunks of cream cheese until melted. Break up tuna with a fork and add to pot. Drain and add potatoes. Add evaporated milk and courgettes. Stir.

4 Pour into a non-stick oven dish. Sprinkle cheese on top. Bake for 25 minutes.

Variations

Instead of, or with the courgettes, use frozen peas, corn, broccoli, or 1 cup of your favourite veges.
If you don't like tuna, leave it out, or use canned (or cooked) salmon or chicken instead.

HFG tip

Don’t cry when you chop the onion! Just wear swimming goggles, or breathe through your mouth, or refrigerate the onion for half an hour before use.

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1590 kJ

Protein 29 g

Total fat 12 g

Saturated fat 7 g

Carbohydrates 40 g

Sugar 18 g

Dietary fibre 5 g

Sodium 710 mg

Calcium 500 mg

Iron 3 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.