Name: Tuna potato bake
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 1.2 kilogram potatoes, thinly sliced; 425 gram canned tuna in springwater, drained, flaked; 1 (80g) brown onion, thinly sliced; 1 cup loosely packed fresh flat-leaf parsley leaves; 2 cup (200g) coarsely grated havarti cheese; 1 cup (250ml) pouring cream; 2 clove garlic, crushed; 2 teaspoon finely grated lemon rind

Ingredients

1.2 kilogram potatoes, thinly sliced

425 gram canned tuna in springwater, drained, flaked

1 (80g) brown onion, thinly sliced

1 cup loosely packed fresh flat-leaf parsley leaves

2 cup (200g) coarsely grated havarti cheese

1 cup (250ml) pouring cream

2 clove garlic, crushed

2 teaspoon finely grated lemon rind

Method

1.Preheat oven to 200°C. Grease a shallow 2-litre (8-cup) ovenproof dish.

2.Layer about one-third of the potato in dish. Top with half the tuna, half the onion and half the parsley. Sprinkle with ½ cup of the cheese. Repeat layering, finishing with potato. Press down firmly. Cover dish with foil; bake for 1 hour.

3.Combine cream, garlic and rind in a small bowl. Season to taste. Pour cream mixture over potato. Sprinkle with remaining cheese.

4.Bake, uncovered, for 30 minutes or until potato is tender and top is browned.

Women's Weekly Food