Fridge Friend Recipes
Crispy Potato Chip Topped Tuna Bakes recipe
Crunchy potato chips add a salty finish to a warm tuna and tomato sauce bake, making an easy family-friendly dish.
25 min · Easy · British Jump to method
Ingredients
- 160 g, drained Tuna
- 4 tbsp Tomato Sauce
- 75 g Yoghurt
- 40 g Potato Chips
- 2 slices Bread
- 1 tsp Oil Bottle
| Nutrition | Per serving |
|---|---|
| Calories | 313 kcal |
| Protein | 23 g |
| Carbohydrates | 29 g |
| Fat | 11 g |
| Saturated fat | 2.1 g |
| Fibre | 1.7 g |
| Sugar | 6.2 g |
| Sodium | 520 mg |
Why this works
A protein-rich, moderate-calorie bake with a fairly high sodium load and limited fibre, mainly due to the tuna, tomato sauce and crisps topping.
High-quality protein. Tuna provides a good amount of complete protein, supporting muscle maintenance and satiety.
Sodium consideration. Tinned tuna, tomato sauce and potato chips can push sodium up, so this is less suitable if you are watching salt intake.
Calcium and iodine. Yoghurt adds some calcium, while tuna contributes iodine, both useful nutrients in a mixed meal.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Mix the tuna, tomato sauce and yoghurt in a small baking dish.
- Lightly crush the potato chips and scatter them over the top.
- Bake for 10-12 minutes until bubbling and hot.
- Serve with toasted bread if you like.
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