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Tuna Medley with Roasted Vegetables

Wake up your taste buds with this zingy recipe from WLR member Fiona J.

Ingredients

• 300g Potatoes, Old
• 1 Large Courgette
• 1 Small Aubergine
• 1 Medium Yellow Pepper, Deseeded
• 1 Tbsp Olive Oil
• ½ Sachet Spice Mix, Cajun Potato Wedge, Schwartz*
   
• 1 Can/400g Tomatoes, Chopped
• 150g Tuna Chunks in Brine, Drained
• 35g Sundried Tomatoes
• 160g Mushrooms
• 2 Cloves Garlic
• 3g Chillies, Very Lazy, EPC (or to taste!)

Method

1. Bring the potatoes to the boil, reduce heat and simmer for 5-10 minutes.
2. Pre-heat oven to 230oC / Gas Mark 8.
3. Cut courgette, aubergine and pepper into wedges and place in roasting tray.
4. Remove potatoes from heat, drain and slice into wedges, add to roasting tray.
5. Drizzle with oil, sprinkle with spice mix, and roast in oven for approx. 15 minutes (or until tender).
6. Meanwhile heat the chopped tomatoes, sundried tomatoes, mushrooms, tuna, chilli and garlic in a pan and simmer for approx. 12 minutes.
7. Serve roasted vegetables with tuna/tomato sauce. Eat immediately!

Equipment Required

• Teaspoon, tablespoon
• Sharp knife
• Chopping board
• Roasting Tray
• Saucepan

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