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| Tomato and Tuna Bake |
Ingredients
5 medium potatoes
5 medium tomatoes
1 425g can of tuna in spring water, drained and break up lumps
1 tablespoon olive oil
2 1/2 tablespoons plain flour
2 cups milk
1/2 cup of grated cheese
Pepper
Method
1. Peel and slice potatoes and microwave to soften.
2. Oil an oven proof dish and place half of the tomatoes on the bottom. Top with the tuna.
3. Add the remaining tomatoes in a layer on top. Then layer the potatoes. Set aside.
4. Add the oil to a frypan and stir in the flour, over low heat, until it becomes a smooth paste. Add pepper.
5. Slowly stir in the milk, stirring as the sauce thickens. Add the gated cheese.
6. Pour the cheese sauce over the tomato, tuna, potato layers. Bake at 180 C (356 °F.) for 20 minutes.
Recipe Stars
Lycopene in tomatoes can improve heart health, aid sunburn prevention, and protect against certain cancers.
Canned tuna packed in water may be higher in docosahexaenoic acid DHA, a type of omega-3 fatty acid.
Thought of The Day
My mission in life is not merely to survive, but to thrive; and to do so with some passion, some compassion, some humor, and some style. Maya Angelou.