Tuna & Potato Layer

Layered potato slices, sweetcorn and tuna with a creamy white sauce, courtesy of the Potato Council.


  • 500g of medium new potatoes, sliced
  • 370g of tinned tuna chunks
  • 198g of tinned sweetcorn
  • 140g of mixed salad leaves
  • 25g of white sauce mix
  • 50g of cheddar cheese, grated
  • 300ml of milk
  • 1 tbsp fresh parsley, chopped
  • 3 tbsp olive oil
  • 2 tsp lemon juice
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £1.99
  • Store cupboard: Cook's
  • Calories per serving: 401
  • 5-a-day per serving: 1.1
  • Print Recipe
Tuna & Potato Layer photo

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  1. Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 10 minutes or until tender. Drain and allow to cool slightly.
  2. Meanwhile, make the sauce with the milk according to pack instructions. Stir in the tuna, sweetcorn and parsley and cook over a medium heat for 3-4 minutes or until piping hot.
  3. Place half the potatoes on the base of a heatproof serving dish. Pour over the tuna mixture. Place the remaining potatoes on top.
  4. Sprinkle over the cheese and place under a pre-heated grill for 2-3 minutes or until golden brown.
  5. Meanwhile, to make the salad dressing, mix together the lemon juice and olive oil. Season with salt and pepper and set aside.
  6. Once the potato layer is cooked, toss the salad leaves with the dressing. Divide the tuna and potato layer into four portions and serve with the salad.

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