If you're a fan of a tuna melt sandwich, then you'll LOVE this traybake upgrade.
A tomatoey tuna sauce gets layered with tortilla chips and cheese, and then gets topped with a generous amount of guacamole for a delicious dinner option.
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Yields:
4
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
516
Ingredients
1Tbsp.
sunflower oil
1
red onion, finely chopped
1
garlic clove, crushed
2
green chillies, 1 finely chopped and 1 sliced
400g
tin chopped tomatoes
1/2 tsp caster sugar
2 x 160 g tins tuna in spring water, drained
Small bunch coriander, roughly chopped
200g
plain tortilla chips
125g
strong Cheddar, coarsely grated
75g
guacamole
2
spring onions, sliced
Directions
Step 1
Preheat oven to 220°C (200°C fan) mark 7. Heat oil in a large frying pan over medium heat and fry onion for 5min. Add garlic and finely chopped chilli and fry for 1min. Stir in tomatoes, sugar, tuna and most of the coriander. Check seasoning.
Step 2
Put half the tortilla chips in the base of a deep ovenproof dish. Top with half the tuna mixture and scatter over half the cheese. Layer on remaining tortillas, tuna mixture and cheese.
Step 3
Cook in oven for 10min until piping hot and cheese has melted. Dollop on guacamole and scatter over sliced chilli, spring onions and remaining coriander. Serve immediately.
This would also work well with leftover chicken, instead of the tuna if you prefer. Just make sure that the chicken is piping hot all the way through in the sauce, before layering with the tortilla chips.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
