Ingredients
Serve with grilled halved cherry tomatoes if you prefer.
- 450g peeled potatoes
- 2tbsp reduced-fat mayonnaise
- 2 x 160g cans tuna in brine or springwater, drained
- 198g can sweetcorn, drained
- 3tbsp chopped parsley
- 50g wholemeal breadcrumbs
- Spray oil
- 2 large tomatoes, sliced or cut into wedges
Method
- Cut the potatoes into chunks, then boil in lightly salted water for 10-12 mins until tender. Drain and mash with the mayonnaise.
