Baked Potato with Chilli tuna, Sweetcorn and Coriander Mornay
PREP TIME: 10 min
COOKING TIME: 1 hour
4 large Spud Lite potatoes
185g tin tuna in chilli oil
1 large brown onion, peeled and finely chopped
1 clove garlic, crushed
2 tbsp plain flour
1 cup lite milk
1 cup grated low fat cheddar cheese
1 tsp lime zest
Sea salt flakes and freshly ground black pepper
1 cup frozen sweet corn
1/3 cup coriander leaves, chopped
4 coriander sprigs (extra), to garnish
Preheat oven to 200°C (180°C fan-forced).
Place potatoes on a baking tray in preheated oven for 1 hour.
Meanwhile for the mornay, drain chilli oil into a medium saucepan over a low heat. Add onion and garlic, stirring to combine. Cover and cook for 10 minutes or until onion is soft.
Add flour, stirring for 2 minutes to combine and increase heat to medium. Slowly add milk, stirring continuously until mixture becomes smooth and thickens. Add cheese, zest, salt and pepper, stirring until cheese has melted and combined.
To finish mornay, add tuna (removing chilli), sweetcorn and coriander, stirring until tuna has broken up and mixture is combined.
Remove potatoes from oven, cut an incision in the top and spoon the mornay filling on top. Garnish with a extra sprig of coriander.
NOTE: alternatives to chilli tuna are lemon pepper or plain tuna in oil
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