2 (185g) tins tuna in vegetable or sunflower oil, drained
1 (400g) can petit pois and sweetcorn, drained
1 (150g) red pepper, deseeded and diced small
1 (400g) jar mayonnaise
1 (250g) packet dried potato flakes
150g Cheddar cheese, grated
100g red onion, finely chopped
1/2 teaspoon mild mustard
50g dried bread crumbs
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 200 C / Gas 6.
Place tuna, peas, sweetcorn, pepper and mayo into a bowl and mix gently. Pour into casserole dish.
Reconstitute potato flakes with boiling water to a slightly stiff texture. Add 1/2 of the cheese, red onion, the butter and mustard and beat until well mixed. Pipe or spread evenly over the tuna sauce.
Finally mix the rest of the cheese with the breadcrumbs and sprinkle evenly on top.
Bake in preheated oven until golden and crisp, about 25 minutes. Serve hot with a crisp salad.
The tuna filling also makes a simple sandwich filler.