Tuna and Potato Bake

Cook Time 1 hour

Servings 4

Ingredients

2 x 185g tuna in oil, drained

4 desiree potatoes, peeled and thinly sliced

1 tbsp extra virgin olive oil

1 onion, sliced

3 stalks of silverbeet, stalks finely chopped and leaves chopped

½ tsp dried oregano

60g parmesan, grated

1 bunch cherry tomatoes, on the vine preferably

3 eggs

300ml thickened cream

1 large handful of breadcrumbs

Salt and pepper

Method

Preheat the oven to 180°C.

Heat oil in a large frying pan over medium-high heat. Add the onion and silverbeet stalks and cook until soft. Add the leaves and cook for a further minute then remove from the heat. Season with salt, pepper and oregano.

Whisk together the eggs and cream and season with salt and pepper.

Lightly grease a baking dish with olive oil and scatter over half the breadcrumbs. Add 2 - 3 layers of potatoes and spread over ½ of the silverbeet. Scatter over half of the tuna and then lightly grate over some parmesan. Drizzle over ½ of the egg mixture. Repeat the process and finish off with the egg mixture, breadcrumbs and parmesan.

Bake in the oven for 30 minutes covered with foil. Remove foil and cook for a further 20 - 30 minutes. In the last 10 minutes, roast the tomatoes on top of the bake until blistered.

Serve tuna and potato bake with the roasted tomatoes.