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.

Serves 4-6


  • 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


  1. Heat the oven to 180C
  2. In a saucepan, cook the diced onion in the vegetable oil over low heat until soft.
  3. Stir in the carrot, tuna and tomatoes and warm gently.
  4. When it is warm, mix in the frozen peas.
  5. Transfer the mixture to a dish and cover with the crisps.
  6. 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.

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