This is a real cheat's dish - easy as. It's also great for anyone who has trouble eating tuna or salmon because of too much fatty acids as it's really just mashed potatoes, mixed with tuna.
1 can tuna in springwater - discard water 6 potatoes - medium 1 cup soy or rice milk 1 tbsn margarine or butter substitute 1 tbsn plain flour (potato is good for g/f people) 1 tbsn sweet paprika 1 small onion, chopped (or cheat like me and use onion flakes) 1 tbsn parmesan 1 cup frozen corn or peas 1 egg white (but not really necessary) bread crumbs (or rice crumbs for g/f)
Boil the potatoes. Mash with milk and tbsn marg. Flake tuna or salmon and mix in. (You can go with more or less potato mix, depending on taste.)
Add chopped onion or flakes, corn or peas (or both), paprika and about 1 tbspn of parmesan. Add egg white, but not really necessary. Mix to a reasonably firm consistency - add more milk if necessary. Spoon into a casserole dish sprayed with olive oil. Sprinkle top with bread or rice crumbs and sparingly dot with little dots of marg. or butter sub. Sprinkle lightly with parmesan.
Bake in a moderate oven for 15 mins/20 mins and then under the grill for 5 mins.
It's really easy and gives you your tuna and some other vegies in a good soluble fibre form of the potatoes. (From an old Australian Heart Foundation Cookbook with a little modification.)
For a variation you can roll into patties - probably need 2 egg whites for this one - and then coat with crumbs.