1 shallot or half small onion, very finely chopped
100g grated cheddar or Gruyère
2x 160g cans of tuna steaks, in spring water, drained
bunch parsley, chopped (if you have it)
Make it different
Instead of using tuna,
try topping potato
wedges with sliced
ham, torn roughly and
mixed into the cheese
and mayo mix. Cooked,
works well, too.
Heat oven to 220c/fan 200c/gas 6. Tip the potato wedges onto a large
baking sheet, ensuring they sit in a single layer. Bake for 10 mins. Meanwhile,
mix together the mayonnaise, shallot or onion, cheese, tuna and parsley.
Tip the potato wedges into four individual or one large heatproof serving
dish and spoon over the tuna mixture. Pop back in the oven for a further
12 mins, until bubbling.