Ingredients
750gm baby potatoes, scrubbed and cut in wedges
1 small onion, finely chopped
2 x 170gm cans tuna in brine
2 Tblsp chopped parsley
80gm fat reduced mozzarella, finely grated
6 Tblsp low fat mayo
Method
Preheat the oven to 220ºc.
Cook the potato wedges in lightly salted boiling water for about 15 minutes.
Drain.
Meanwhile, combine the onion, parsley, cheese and mayonnaise in a bowl.
Drain the tuna and gently fold in to the mayo/cheese mix.
Spray four individual oven proof bowls with non-stick cooking spray.
Divide the potato wedges between the bowls.
Spoon over the tuna mix.
Bake, uncovered, at 220ºc for 15 minutes until golden and bubbling.
Serve with a large green salad on the side.
