Potato wedges and tuna with chilli

Recipe from: 4/26/2001 12:00:00 AM
Ingredients 7
Servings 4
Time

Ingredients

  • 3
    large potatoes, scrubbed and cut into wedges
  • 45
    ml
    oil
  • 1
    onion, sliced
  • 2
    ml
    chilli flakes (or more to taste)
  • 200
    g
    tuna in brine, drained
  • 800
    g
    chopped tomatoes
  • pinch sugar, salt and coarsely ground black pepper
 

Method

 
Preheat the oven to 200 ºC. Arrange the potato wedges in a medium oven pan and pour over 30 ml (2 T) oil. Mix lightly until the potato wedges are well coated with the oil, Oven-roast for about 30 minutes until golden brown and crisp. Meanwhile heat the remaining oil and sauté the onion slowly until fragrant and golden brown. Sprinkle with the chilli flakes, stir and add the tuna and canned tomatoes. Mix, shredding the tuna a little, and simmer slowly for about 15 minutes until the sauce is thick and flavoursome. Season to taste with sugar, salt and pepper. Pour the sauce over the potato wedges and mix lightly. Serve with a salad and bread rolls. Serves 4.
 

Read more on: starch  |  roast
 

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