Potato, fennel and tuna bake

Ingredients

• 500g firm potatoes, such as Charlotte or Maris Peer, thinly sliced lengthways
• 1 tbsp olive oil
• 1 medium fennel bulb, finely sliced
• 1 medium onion, finely sliced
• 160g tinned tuna chunks in spring water, drained
• 150ml hot chicken stock
• 150ml half fat crème fraîche
• 2 tbsp freshly grated full fat hard cheese eg Parmesan
• Salad or green beans, to serve

Method

Heat the oven to 200°C/180°C fan-assisted/Gas Mark 6. 

Heat the oil in a large deep frying pan and add the potato, fennel and onion. Cook for 10 minutes until they begin to soften and go golden.

Transfer half of the potato, fennel and onion mixture to a 1½ litre ovenproof dish, and scatter over the tuna then top with the remaining potato mixture.

Mix the chicken stock and half fat crème fraîche and pour over the potato. Scatter with the cheese and transfer to the oven to bake for 25 minutes until golden and tender when pierced with a knife.

Serve with salad or green beans.

Our thanks to the Potato Council for providing this recipe.

Try one of our other tuna recipes, including easy tuna pasta bake, tuna melt toast, Asian-inspired tuna steak marinade and herby pesto, tuna and potato salad. Alternatively try one of our other potato recipes.