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 394cal

Kilojoules 1650kJ

Protein 31g

Total fat 10g

–Saturated fat 4g

Carbohydrates 45g

–Sugars 10g

Dietary fibre 10g

Sodium 750mg

Calcium 230mg

Iron 2.5mg

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.

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