Cheese and Tuna Bake

Serves 2 -3
A high protein toasted cheese sandwich with a vegetable base.
Recipe Category

You will need

chopping board
sharp knife
fork
tin opener
pair of scissors
table knife
grater
oven gloves

1 sweetcorn cob
2 ripe red tomatoes, skinned and sliced
Ina Paarman’s Green Onion Seasoning
175 g tin flaked tuna
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
2 slices bread
butter
¼ cup (60 ml) grated cheese

Ina's Tip

Replace the corn kernels with frozen peas.

Method

Adjust oven rack to middle position and preheat oven to 180°C. Cut the kernels off the cob and spread them in a buttered ovenproof dish ± 18 cm x 14 cm. Skin and slice tomatoes and pack out in a single layer over the corn. Season with Green Onion Seasoning. Top with drained flaked tuna and half of the Cheese Sauce. Butter the bread and cut into triangles. Arrange bread over fish. Squeeze remaining Cheese Sauce over the bread triangles and sprinkle with grated cheese. Bake for 25 – 30 minutes.