Tuna Crunch Potato Waffles

20 minsT otal time

4 Servings

10 mins Prep time

10 mins Cooking time

Ingredients

10 total

• 1 (160g) tin tuna chunks in spring water, drained

• 1 (195g) tin sweetcorn, drained

• 2 salad onions, finely sliced

• 1 red pepper, deseeded and finely diced

• 1 green pepper, deseeded and finely diced

• 2 tbsp mayonnaise

• 1 lemon, juiced

• 2 baby gem lettuces

• 1 tbsp olive oil

• 4 potato waffles

Method

4 steps

1. Step 1For the topping, put the tuna, half the sweetcorn, the salad onion and half the red and green pepper into a large bowl. Add the mayo and half the lemon juice; season, then mix well and set aside.

2. Step 2Put the remaining sweetcorn and red and green pepper into a separate large bowl. Remove and set aside 8 outer leaves of the lettuces (keep them whole so you can serve the salad in them). Shred the lettuce hearts and add to the bowl; season to taste. Squeeze over the remaining lemon juice; drizzle in the olive oil. Toss together.

3. Step 3Toast the frozen potato waffles in the toaster as per the pack instructions.

4. Step 4Arrange the lettuce leaves on a large plate and spoon some sweetcorn salad into each. Top the waffles with the tuna mix. Serve seasoned with freshly ground black pepper.

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