Title: Tuna and Potato Bake.
Categories: Entree Fish
Yield: 4 Servings
| 350 | g | 12 oz onion peeled and |
| | | Sliced |
| 1 | | Clove garlic crushed. |
| 5 | ml | 1 tsp sunflower oil. |
| 500 | g | 14 oz chopped canned |
| | | Tomatoes |
| 15 | ml | 1 tbsp tomato pure. |
| 200 | g | 7 oz canned tuna drained. |
| 12 | | Black olives: chopped. |
| | pn | Mixed herbs |
| 25 | ml | 0,5 tsp sugar. |
| 350 | g | 12 oz potatoes scrubbed and |
| | | Cooked |
| 25 | g | 1 oz bread crumbs. |
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.