Baked Potatoes with Chilli Tuna, Sweetcorn and Coriander Mornay
Serves: 4
INGREDIENTS
- 4 large Spud Lite potatoes
- 185g tin tuna in chilli oil
- 1 large brown onion, peeled and finely chopped
- 1 clove garlic, crushed
- 2 tbsp plain flour
- 1 cup lite milk
- 1 cup grated low fat cheddar cheese
- 1 tsp lime zest
- Sea salt flakes and freshly ground black pepper
- 1 cup frozen sweet corn
- 1/3 cup coriander leaves, chopped
- 4 coriander sprigs (extra), to garnish
METHOD
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Step 1 - Pre-heat Oven
Preheat oven to 200°C (180°C fan-forced).
Step 2 - Cook Spud Lite Potatoes
Place potatoes on a baking tray in preheated oven for 1 hour.
Step 3 - Make Mornay
Meanwhile for the mornay, drain chilli oil into a medium saucepan over a low heat. Add onion and garlic, stirring to combine. Cover and cook for 10 minutes or until onion is soft.
Step 4 - Thicken Mornay
Add flour, stirring for 2 minutes to combine and increase heat to medium. Slowly add milk, stirring continuously until mixture becomes smooth and thickens. Add cheese, zest, salt and pepper, stirring until cheese has melted and combined.
Step 5 - Finish Mornay
To finish mornay, add tuna (removing chilli), sweetcorn and coriander, stirring until tuna has broken up and mixture is combined.
Step 6 - Serving Time
Remove potatoes from oven, cut an incision in the top and spoon the mornay filling on top. Garnish with an extra sprig of coriander.
NOTE: alternatives to chilli tuna are lemon pepper or plain tuna in oil
