Cheese and Tuna Bake

A high protein toasted cheese sandwich with a vegetable base.



  • 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

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.

Ina's Tip
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