Little Leakers
Crispy Tuna Potato Pie
1kg potatoes peeled cut into chunks
1 TBSPN MCT Oil
1/2 cup skim milk (warmed)
2 x 185g can tuna (in spring water or brine) flaked
310g can corn, drained, rinsed
1 cup frozen peas
5 green onions (shallots) thinly sliced
1/2 cup chopped parsley
Cook potato in a large saucepan of salted water for 10 minutes, until tender. Drain and return to
saucepan. Cook on medium heat for 1 minute to dry. Remove from heat. Add MCT Oil and
mash until smooth. Stir in milk and season. Keep warm. Meanwhile preheat grill on high. Heat
a large frying pan on high. Add tuna and corn and cook for 2 minutes. Add peas, cook for 1
minute. Stir in green onion and parsley, season. Transfer tuna mixture to an 8 cup capacity oven
proof dish. Top with mash. Place under grill for 5 minutes until lightly browned. Serve hot.
1 TBSPN MCT Oil
1/2 cup skim milk (warmed)
2 x 185g can tuna (in spring water or brine) flaked
310g can corn, drained, rinsed
1 cup frozen peas
5 green onions (shallots) thinly sliced
1/2 cup chopped parsley
Cook potato in a large saucepan of salted water for 10 minutes, until tender. Drain and return to
saucepan. Cook on medium heat for 1 minute to dry. Remove from heat. Add MCT Oil and
mash until smooth. Stir in milk and season. Keep warm. Meanwhile preheat grill on high. Heat
a large frying pan on high. Add tuna and corn and cook for 2 minutes. Add peas, cook for 1
minute. Stir in green onion and parsley, season. Transfer tuna mixture to an 8 cup capacity oven
proof dish. Top with mash. Place under grill for 5 minutes until lightly browned. Serve hot.
