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    • Tuna and Sweetcorn Pie

    Mark Sharron
    Medium difficulty
    1 hour
    2-4
    Amount Per Serving: Calories 300; Fat 16g; Carbs 45g; Protein 19g
    Tuna and Sweetcorn Pie is a delicious and nutritious dish that is easy to make and will satisfy even the pickiest of eaters. This classic dish is a great way to use leftovers or make a simple yet tasty meal for the whole family. The combination of tuna, sweetcorn and cheese makes for a hearty and flavourful dish that will surely please. With just a few simple ingredients, you can create a delicious dinner that is sure to become a family favourite.     
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    Ingredients

    • 500g of potatoes, peeled and cut into cubes
    • 2 tablespoons of olive oil
    • 2 cans of tuna in spring water, drained
    • 1 onion, diced
    • 2 cloves of garlic, crushed
    • 2 tablespoons of plain flour
    • 500ml of vegetable stock
    • 2 tablespoons of wholegrain mustard
    • 2 tablespoons of chopped fresh parsley
    • 2 tablespoons of capers, chopped
    • 1 can of sweetcorn, drained
    • 100g of grated cheddar cheese
    • Salt and pepper to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Top with the remaining cheese and bake in the preheated oven for 25-30 minutes or until golden brown. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.