Bubble and squeak with sweetcorn and tuna
Nutrition Info.(per serve)
- 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)
Total fat 15g
Saturated fat 3g
Dietary fibre 13g
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.