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Potato wedges and tuna with chilli

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


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


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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