INGREDIENTS
1 tbs olive oil
1 small onion, finely chopped
1 stalk celery, finely sliced
2 garlic cloves, crushed
200g mushrooms, sliced
1 cup allowed gravy made to a thick consistency
2 tsp Dijon mustard
600g canned tuna in spring water, drained (drained weight will be 450g)
Parsley, chopped
Thyme, chopped
Black pepper, cracked
Paprika
Notatoes
1 medium head cauliflower,
cut into florets
75g light cream cheese
1 clove garlic, crushed
Salt and pepper to taste
Chives, chopped
METHOD
- Preheat oven to 180ºC.
- Heat the oil in a non stick frying pan over medium heat. Add the onion, celery and garlic and sauté for 10 minutes or until soft, but not coloured.
- Add the mushrooms and cook, stirring for 3-4 minutes. Add the remaining ingredients and gently combine.
- Pour into one large or four individual baking dishes, top with the notatoes and sprinkle with paprika. Bake for 25-30 minutes.
Notatoes
1. Steam cauliflower until tender.
2. Place in a blender or food processor with the cream cheese, garlic and salt and pepper.
3. Process until smooth.
4. Garnish with chopped chives and cracked pepper.
Note: If the mixture is too thick try adding a small amount of salt reduced stock while blending.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 1337kJ |
| Protein | 48.1g |
| Fat | 10.7g |
| Carbohydrates | 4.7g |
| Fibre | 5.4g |