You will not regret trying this recipe
I think you will be pleasantly surprised and delighted with this recipe; not only is it a great way to create your own takeaway style night at home, but it’s also budget friendly.
You won’t find any smashed spud in this recipe either, making it a great weeknight option when you’re all out of ingredients, ideas or time. We’ve used a healthy ratio of moist tuna chunks mixed with homegrown spring onions, a hint of chilli, some gluten free bread crumbs and a dose of lime.
Served on baking paper with a serving of roasted sweet potato fries and you’re on to a winner. To make the sweet potato fries, take 3 large sweet potatoes, wash and pat dry with kitchen towel and then slice to your desired thickness. Place on a large flat baking tray, sprinkle with rock salt and roast for 40 minutes in a preheated oven at 180 degrees Celsius. Done. Serve.
And a handy hint – if you don’t have any limes (like we didn’t when we were making this, substitute for lemon)
|Large tin tuna in spring water(approx. 475-500g)|
|1 c GF bread crumb|
|4 spring onions|
|juice 1 fresh lime|
|1 tsp. chilli flakes|
|Pinch salt & pepper, to season|
|3 tbsp. vegetable oil|