Tuna, Lemon and Potato Pie
PREP TIME: 20 MINUTES
COOKING TIME: 1 HOUR 15 MINS
MAKES: 8
INGREDIENTS
1kg Spud Lite potatoes, peeled and thinly sliced
100g butter
1 large brown onion, peeled and diced
1 clove garlic, crushed
¼ cup plain flour
550ml milk
1 1/3 cups grated cheddar cheese
Sea salt flakes and freshly ground black pepper
425g tin tuna in spring water, drained
2 cups frozen peas and sweet corn, thawed
1 lemon, finely zested
1/2 cup chopped basil
METHOD
1. Preheat oven to 220°C (200°C fan-forced). Spray a large baking dish with oil.
2. Bring a large saucepan of water to the boil. Add sliced potato and cook for 3 minutes or until tender. Drain and set aside for later.
3. Heat butter in a large saucepan over low heat. Add onion and garlic, stirring to combine. Cover & cook for 10 minutes or until onion is soft.
4. Add flour, stirring to combine and increase heat to medium. Slowly add milk, stirring continuously until mixture thickens and becomes smooth. Add 1 cup cheese, salt & pepper, stirring until cheese has melted.
5. Add tuna, peas, sweet corn, zest and basil, stirring until combined. Divide cooked potato slices equally into three groups. Layer the first group of cooked potato slices over the bottom of the baking dish. Spoon half the tuna mixture on top, followed by another layer of potato, the remaining tuna and finish with a final layer of potato on top. Sprinkle over remaining cheese and bake in preheated oven for 1 hour or until golden.
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