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Ingredients

  • 300ml double cream
  • 100ml milk
  • 2 x 120g tins tuna in spring water, drained
  • 1 bunch spring onions, chopped including green bits
  • 100g gruyère, grated
  • 750g sweet potatoes, peeled and cut into thin slices (use a mandolin or food processor if you like)
  • to serve green salad

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 6. Mix the cream, milk, tuna, onions and most of the cheese.

  • STEP 2

    Layer up the sweet potato and tuna mix then scatter over the rest of the gruyère. Bake for 40-50 minutes until bubbling and golden. Serve with a green salad.

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