Jen’s Granny would serve this on a Friday as her version of “fish and chips” but you can use crisps as a pie topping with any filling of your choice. If your child has a fish allergy, you could replace the tuna with tofu as another good source of protein, and add mushrooms which are an excellent source of B vitamins, with the onion. Mushrooms are also a good substitute in this dish if your child has a pea allergy.
- 2 tbsp vegetable oil (if you are using tuna in sunflower oil, use that)
- 1x onion, diced
- 2x carrots, peeled and grated
- 2-3 tins of tuna, drained (about 240-320g depending on the size of your tin)
300g cherry tomatoes chopped into quarters
- 150g frozen peas
- 200g of your preferred crisps
- Heat the oven to 180C
- In a saucepan, cook the diced onion in the vegetable oil over low heat until soft.
- Stir in the carrot, tuna and tomatoes and warm gently.
- When it is warm, mix in the frozen peas.
- Transfer the mixture to a dish and cover with the crisps.
- Put it in the oven for 15 minutes or until the crisps are golden.
**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.