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TUNA & SWEETCORN POTATOES<br />
4 large potatoes (1.5kg)<br />
25g butter<br />
1 onion, finely chopped<br />
1 clove garlic<br />
185g can tuna, drained<br />
310g can sweet corn kernels, drained<br />
1/3 cup sour cream<br />
¼ cup chopped fresh chives<br />
1 cup grated tasty cheese<br />
salt & pepper, to taste<br />
1. Wash unpeeled potatoes well and pierce all over with a fork. Cook in <strong>Nu</strong><strong>Wave</strong> oven for 40<br />
minutes or until tender.<br />
2. Melt butter in frypan, add onion and garlic. Cook, stirring, for 2 minutes.<br />
3. Cut potatoes in half (lengthways) and carefully scoop out flesh, leaving a 1cm thick shell.<br />
Place flesh in large bowl and mash with a fork.<br />
4. Add tuna mixture, sour cream, chives and ½ cup of the cheese. Season with salt & pepper.<br />
Mix well.<br />
5. Spoon filling back into potato half shells and sprinkle with remaining cheese.<br />
6. Bake in <strong>Nu</strong><strong>Wave</strong> oven on 5cm rack, level 10 for 15 minutes or until cheese has melted and<br />
golden brown.<br />
Serve with crisp garden salad.<br />
Makes a delicious lunch or dinner! For weight-watchers simply replace the sour cream with light sour cream.<br />
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