Tuna and vegetable bake
Chef Suné Niemand shared the first two parts in a series of recipes for people on the run over the past two weeks. This week she gives readers fish recipes that can be dished up in 15 to 35 minutes.
Temp. for baking: 180°C
| Ingredients (Serves 4) | |
| 30ml | cooking oil |
| 1 | onion, chopped |
| 1 | red bell pepper, chopped |
| 2 | baby marrow, sliced |
| 425g | can tomatoes, crushed |
| 3 x | 170g can tuna chunks, drained |
| 2 | potatoes, coarsely grated |
| 125g | grated chedder |
Method
- Pre-heat the oven – heat the oil in a pan; add onion, red bell pepper and baby marrow.
- Stir over high heat for 3 minutes or until tender.
- Add crushed tomatoes and simmer for 3 minutes over low heat.
- Stir in the tuna and spread over a base of a 1.5 litre capacity ovenproof dish.
- Squeeze liquid from potatoes and combine with cheese, spread over tuna mixture.
- Bake 25 minutes. Serve with three green salad.
