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Servings 6
Calories 657 kcal
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins

Ingredients
 

  • 500 g cooked potatoes, skin on cut into slices
  • 100 olive oil
  • 1 large red onion, finely sliced
  • 370 g tuna, (2 x 185g cans) well drained
  • 200 g cooked Basmati rice, (microwavable 1 sachet is perfect re-heat first though)
  • 6 medium free-range eggs
  • 250 ml milk, (half pint roughly)
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • salt and freshly ground black pepper
  • 4 ripe vine tomatoes, chopped
  • 150 g frozen peas, cooked and cooled
  • 2 tbsp mayonnaise, (optional)
  • 2 tbsp fresh basil or tarragon, roughly chopped
  • 50 g mature cheddar cheese

Instructions
 

  • Preheat the oven to 200C gas 6.
  • Heat the olive oil in a medium-sized deep non-stick frying pan, add half the potato slices overlapping slightly. Cook for a couple of minutes to take a little colour.
  • Sprinkle on the raw onion and tuna fish chunks evenly. Next, sprinkle over the warmed, cooked rice. Top with the rest of the cooked potato.
  • In a bowl, whisk together the eggs, milk, olive oil, oregano and then season well. Pour over the potato mixture, and place in the hot oven until risen and set, about 10-12 minutes.
  • When cooked, remove from the oven, cover with foil and leave for 10 minutes.
  • Meanwhile, make up the salad by mixing all the ingredients together.
  • Invert the cooked potato cake onto a plate and cut into wedges, serve hot or cold with a sprinkle of cheese and the tomato salad
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Nutrition Facts
Baked One Pot Potato, Herb & Tuna Layer with Tomato & Pea Salad
Amount per Serving
Calories
657
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
197
mg
66
%
Sodium
 
583
mg
25
%
Potassium
 
989
mg
28
%
Carbohydrates
 
48
g
16
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword potato, tuna
Course Main Course
Cuisine Autumn, ITV This Morning
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