Easy Tuna ‘Enchilada’ Bake

Serves 2, Prep and Cook 40 mins

This recipe is gluten-free. 400g cauliflower, cut

into florets

185g can tuna in

springwater, drained ¼ cup finely chopped

coriander stems

½ cup coarsely chopped

coriander leaves

½ cup (80g) frozen

corn kernels

125g can red kidney

beans, drained, rinsed 1 cup (260g) gluten-free

arrabbiata pasta sauce 20g parmesan, grated

finely

1 Preheat oven to 180°C. 2 Cook cauliflower in a saucepan of boiling water for 2 minutes or until just tender; drain. Transfer to a food processor; process until smooth. Season with pepper.

3 Place tuna, coriander stems and leaves, corn kernels, beans and pasta sauce in a medium bowl; stir to combine. Divide the mixture between two 1¾-cup (430ml) shallow ovenproof dishes.

4 Spread cauliflower puree over tuna mixture to cover; sprinkle with parmesan. Bake for 25 minutes or until tops are golden. Serve straightaway.

NUTRITIONAL COUNT PER SERVING

7.7g total fat

(2.7g saturated fat); 1324kj (316 cal); 25.2g carbohydrate; 30.4g protein; 11g fibre.