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Ingredients

  • 2 cans BRUNSWICK ° CHUNK TUNA in WATER, drained
  • 4 potatoes, cooked and mashed
  • 1/3 cup butter
  • ½ cup milk
  • 1 egg
  • Black pepper and salt to taste
  • 1 tbsp. vegetable oil
  • ¼ cup onion, diced
  • 2 cloves garlic, finely chopped
  • 1 stick celery, chopped
  • 1 cup pimento peppers, chopped
  • ½ can mushrooms, chopped
  • ½ cup broccoli, chopped in small chunks
  • 1 can peas and carrots
  • 1 lime
  • ½ cup cheese, grated
  • Paprika

Directions

  • Place mash potatoes in a bowl and add butter, milk, egg, black pepper and a pinch of salt. Set aside
  • Heat vegetable oil in a pan over medium heat and sauté onion and garlic for a minute; add celery, pimentos, mushrooms, broccoli, peas and carrots
  • Squeeze lime over BRUNSWICK® CHUNK TUNA and add into the pan. Mix and let cook for 3 minutes
  • In a greased muffin tin, add one spoon of mashed potatoes, leaving a well in the centre. Add one spoonful of the filling.
  • Top with a spoonful of mashed potatoes and spread over the top. Sprinkle with cheese and paprika and bake for 15 minutes in an oven preheated to 375°F
  • Allow to firm up before removing from the pan and serving

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