My second from the St Michael All Colour Budget Cookery Book. The fish pie was not so dreadful that I was scared to try another from this tome, so I went for another fishy dish. This recipe is truly budget, and with the addition of the crisps on top is definitely not one to serve to grown-ups. Actually, thinking about it I’m not sure it’s suitable for children either (I think cats might like it though).
Crispy Corned Tuna
Almost all the ingredients for this crispy-topped pie come from the store cupboard, and it takes less than half an hour to prepare and cook.
50g cheddar cheese
Salt and freshly ground black pepper
1 x 200g can of tuna fish
1 x 326g can sweetcorn
2 large tomatoes, finely sliced
1 x 71g packet salted potato crisps
Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually add the milk and bring to the boil, stirring constantly. Simmer for 2 minutes, stir in the cheese and season to taste. Flake the tuna and add to the sauce with the liquid from the can. Fold in the drained sweetcorn. Use the tomato slices to line a greased ovenproof dish. Spoon the tuna mixture into the centre of the dish and crumble the potato crisps on top. Place in a moderate oven (180°C/ 350°F/ Gas Mark 4) for about 20 minutes, until the top is brown and crisp. Serve with slices of thick French bread.
- This was actually more hassle to make than it was worth
- 71g bags of crisps are hard to come by! I used three 24g bags.
- The end result was a lot more liquid than I expected – I imagined something more like a pasta bake, but it was more akin to a thick soup
- Too much sweetcorn. Far too much.
- The crisps form a chewy sheet that floats atop the goo, gradually becoming limper and limper. Delicious, I think not.
- Overall kind of grim, I had some for lunch with basmati rice, and that improved it a little.