Ingredients
- 1 kg potatoes (floury potatoes for mashing, each potato peeled and cut into 6)
- 50 gram butter
- 100 gram onion, finely chopped (small onion in size)
- 300 ml thickened cream
- 3 eggs, separated
- Nutmeg, pinch of
- 200 grams corn kernels (tinned or frozen, ¾ cup needed)
- 370 grams water-packed tuna (drained, 2 x 185g cans Safcol Tuna in Spring water)
- ½ cup freshly grated Parmesan cheese
- 65 grams freshly grated cheddar cheese (¾ cup needed)
- Salt and pepper, to season
- 2 tablespoon chives, fresh snipped finely
How to Make
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Step 1: Place onions in a microwave safe bowl and place in microwave for 2 minutes or until transparent, place in a lightly oil pan and fry for a few minutes until transparent and set aside.
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Step 2: Place the potatoes into a saucepan and cover with cold water season the water with salt and bring potato's to the boil; Turn down to a gentle simmer and cook for 20 minutes or until just tender.
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Step 3: Drain potato's well and then mash with potato masher., until well mashed and return potato to saucepan then add the butter, a handful of both parmesan and cheddar cheeses, then the onions and incorporate through with a spatula.
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Step 4: Whisk together the cream, egg yolks, salt and pepper and nutmeg and carefully fold through the mashed potato.
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Step 5: Now add the corn and tuna and fold through again; Season to taste.
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Step 6: Place dollops of mix into a baking dish and smooth out on top then sprinkle over the remaining cheese's & sprinkle with fresh chives.
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Step 7: Bake in the oven for 20-25 minutes or until golden brown.
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Step 8: Serve with a salad.
We hope you enjoy this recipe!
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