Bubble and squeak with sweetcorn and tuna
(at time of publication)
- 800g waxy potatoes, scrubbed and cut into chunks
- 4 corn sweetcornXcobs
- 1 tablespoon olive oil
- 1 onion, peeled and diced
- 2 cloves garlic, peeled and finely chopped
- 2 x 185g cans tuna in springwater, drained
- 1¾ cups cored and chopped tomatoes
- 6 cups mesclun
- ¼ cup chopped fresh parsley
- 2 tablespoons lemon-infused olive oil (see tip)
1 In a large pot of cold, salted water, place potatoes. Bring to the boil and simmer for 8-10 minutes until softened. Drain and allow to dry.
2 Meanwhile, bring another large pot of water to the boil. Add corn cobs and cook for about 2 minutes. Remove from pot and carefully remove kernels in strips with a sharp knife.
3 In a large frying pan, heat oil over medium. Cook onion and garlic until translucent. Add potatoes and crush lightly, using the back of a spoon or spatula. Fry for about 5 minutes, until lightly browned. Transfer to a large bowl.
4 Add tuna, corn, tomato, mesclun and parsley and toss to combine. Transfer to a large serving platter and drizzle with lemon oil. Season and serve.
Make it low FODMAP: Reduce corn to ½ cob per person. Substitute onion with 1 cup diced green leek tips and garlic with garlic-infused oil.
Lemon-infused olive oil can be found in the oil section of the supermarket, or make your own.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 3g
Dietary fibre 13g
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