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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (249g) Recipe makes 4 servings |
||
| Calories 489 | ||
| Calories from Fat 334 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.2g | 57% | |
| Saturated Fat 21.6g | 107% | |
| Monounsaturated Fat 10.8g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 150mg | 50% | |
| Sodium 252mg | 10% | |
| Potassium 444mg | 12% | |
| Total Carbohydrate 7.4g | 2% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.5g | ||
| Protein 31.3g | 62% | |
Capsicum (Red Pepper) and Tuna Casserole
Recipe #302115 |
40 min |
10 min prep |
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SERVES 4
Ingredients
- 1 red capsicum, chopped
- 370 g tuna, drained
- 1 cup cheddar cheese, grated, plus 1/2 cup extra for topping
- 1 cup creme fraiche (sour cream)
- 1/2 cup milk
- 1 tablespoon cornflour (cornstarch)
- 1/3 cup flat leaf parsley, coarsely chopped
- 1/4 teaspoon cayenne
- salt and pepper
Directions
1
Preheat oven to 180°C.2
In a medium sized bowl combine all ingredients except cayenne and extra cheese.3
Spoon mixture into a 6-cup ovenproof dish.4
Sprinkle top with 1/2 cup of cheddar mixed with 1/4 tsp of cayenne.5
Bake for 30-40 minutes until golden and bubbling.6
Serve with a green salad and crusty bread.
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