Ad

  • 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

Nutrition: per serving

  • kcal769
  • fat50.5g
  • saturates31.1g
  • carbs52.9g
  • sugars0g
  • fibre8.7g
  • protein21.4g
  • salt0.9g
Ad

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.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 0 out of 5.0 ratings

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad
Ad