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Name: Tuna and Potato Bake
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 15 ml 1 tbsp tomato pure.; pn Mixed herbs; 350 g 12 oz onion peeled and; Sliced; Tomatoes; 500 g 14 oz chopped canned; 25 ml 0,5 tsp sugar.; 25 g 1 oz bread crumbs.; 200 g 7 oz canned tuna drained.; Cooked; 12 Black olives: chopped.; 350 g 12 oz potatoes scrubbed and; 5 ml 1 tsp sunflower oil.; 1 Clove garlic crushed.

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INGREDIENTS

15 ml 1 tbsp tomato pure.
pn Mixed herbs
350 g 12 oz onion peeled and
Sliced
Tomatoes
500 g 14 oz chopped canned
25 ml 0,5 tsp sugar.
25 g 1 oz bread crumbs.
200 g 7 oz canned tuna drained.
Cooked
12 Black olives: chopped.
350 g 12 oz potatoes scrubbed and
5 ml 1 tsp sunflower oil.
1 Clove garlic crushed.

INSTRUCTIONS

Soften onion and garlic in oil in a non-stick frying pan. Add tomatoes and tomato pure and simmer for about ten minutes. Add tuna black olives herbs and sugar and cook for a further 5 minutes. Meanwhile heat the oven to 190 c, 375 f, gas mark 5. Grease an oven proof dish and add potatoes and sauce in layers ending with a layer of sauce. Sprinkle with breadcrumbs and cook for 40 minutes. 217 kcal 908 kj 18,2 G protein 40,7 G carbohydrates of which 8,8 G sugar. 3,2 G fat of which 0,4 G saturates. 0,2 G sodium. 5,3 G dietary fibre.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (356g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.