Sweet Potato and Tuna Pie

Sweet Potato and Tuna Pie


1 kilo sweet potatoes (about 2 large)

1 large head Broccoli, cut into florets

3 medium carrots, sliced into rounds

Olive oil

1 large brown onion, diced

3 cloves garlic, finely chopped

aprox 150ml wine, red or white (optional)

400g can chopped tomatoes

1 teaspoon salt and 1 teaspoon sugar

1 red chilli, finely chopped (optional)

1 teaspoon dried oregano or tablespoon of fresh

425g can Serena Tuna in oil, drained

1 tablespoon butter

¼ cup milk, aprox.

1 cup grated cheese

½ cup pumpkin seeds


Preheat oven to 180c

·        Cook sweet potatoes in enough water to cover and leave to simmer until tender.

·        In separate saucepan, or in steamer on top of potatoes, par cook carrots and broccoli together. Should still be quite firm.  Drain.

·        Meanwhile, gently cook onion and garlic in enough olive oil to cover base of frying pan until soft.

·        Add wine if using and simmer for a couple of minutes.

·        Add tomatoes, salt, sugar, chilli and oregano. Cover and simmer for 5 minutes.

·        Break up tuna with a fork and add to sauce.

·        Drain sweet potatoes, add butter and milk and mash until smooth.

·        Place tuna sauce in base of a baking dish and cover with broccoli and carrots.

·        Spoon over mash and smooth over with a fork.

·        Top with grated cheese and pumpkin seeds.


*Dairy free option:  Replace butter in mash with olive or coconut oil and omit milk and cheese.  Still delicious!


Dean Boudewyns