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Nutrition: per serving

  • kcal487
  • fat28g
  • saturates11g
  • carbs35g
  • sugars1g
  • fibre3g
  • protein25g
  • salt3.15g

Method

  • step 1

    Heat oven to 220C/fan 200C/gas 6. Tip the potato wedges onto a large baking sheet, ensuring they sit in a single layer. Bake for 10 mins. Meanwhile, mix together the mayonnaise, shallot or onion, cheese, tuna and parsley.

  • step 2

    Tip the potato wedges into four individual or one large heatproof serving dish and spoon over the tuna mixture. Pop back in the oven for a further 12 mins, until bubbling.

RECIPE TIPS
MAKE IT DIFFERENT

Instead of using tuna, try topping potato wedges with sliced ham, torn roughly and mixed into the cheese and mayo mix. Cooked, shredded chicken works well, too.

Recipe from Good Food magazine, August 2006

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Comments, questions and tips (59)

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Overall rating

A star rating of 4.5 out of 5.67 ratings

Blondebubble

A star rating of 5 out of 5.

Tasted really nice, easy and healthy meal! Would recommend.

clhughson avatar

clhughson

A star rating of 5 out of 5.

Really nice and easy recipe. I did make my own wedges with olive oil, paprika, herbs, salt and pepper and baked for 45 minutes in the oven. I used peri-peri mayo and original mayo in the mix. Then gave it the 12 minutes until bubbling. Yum indeed!! Thanks for the recipe.

rachel.ollier

A star rating of 5 out of 5.

Great recipe, ideal when you have little time or effort. Comfort food that’s great for kids. Only thing is I’d cook the wedges for about longer initially.

HHughes1609

A star rating of 5 out of 5.

Firm family favourite with two fussy teenagers! I used nacho cheese ridge wedges, delicious!

AmandaHK avatar

AmandaHK

A star rating of 4 out of 5.

Found we had loads left over when making for 2 adults and a 6 year old and 8 year old - will use less potatoes next time, which may help in making it not so dry. Other than that, enjoyed by all the family

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