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Vinegar Salt Tuna and Potato Tray Bake
Ingredients
- 700g waxy potatoes, sliced into 5mm rounds
- 425g tin tuna in springwater, drained and flaked
- 1 cup frozen peas
- 1 cup thickened cream
- 1/2 cup milk
- 2 teaspoons Dijon mustard
- 2 teaspoons Chooki's Vinegar Chicken Salt
- 1 1/2 cups grated cheddar
- 1 tablespoon olive oil
- Small handful parsley, chopped
Difficulty: Easy | Prep: 15 min | Cook: 40 min | Total: 55 min | Serves: 4 | Dietary: Gluten-Free
This is the sort of tray bake that makes a tin of tuna feel like dinner. Chooki's Vinegar Chicken Salt gives the potatoes a sharp chip-shop kick, then the cream and cheddar pull it back into proper winter comfort.
- 700g waxy potatoes, sliced into 5mm rounds
- 425g tin tuna in springwater, drained and flaked
- 1 cup frozen peas
- 1 cup thickened cream
- 1/2 cup milk
- 2 teaspoons Dijon mustard
- 2 teaspoons Chooki's Vinegar Chicken Salt
- 1 1/2 cups grated cheddar
- 1 tablespoon olive oil
- Small handful parsley, chopped
Step 1: Parboil
Heat the oven to 200C. Simmer the sliced potatoes in salted water for 8 minutes, just until they bend a little without falling apart, then drain well.
Step 2: Mix
Whisk the cream, milk, Dijon and Chooki's Vinegar Chicken Salt in a jug. Taste a dab on a potato slice. It should be punchy because the potatoes and tuna soften it out.
Step 3: Layer
Oil a medium baking dish. Layer in half the potatoes, then the tuna and peas, then the remaining potatoes. Pour over the cream mix and scatter the cheddar across the top.
Step 4: Bake
Bake for 30 to 35 minutes, until the top is golden and the sauce is bubbling at the edges. Rest for 5 minutes, then finish with parsley.
Tip: Keep the potato slices fairly even so the bake cooks through before the cheese gets too dark.
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