Ingredients

• 1 brown or red onion chopped
• 1 teaspoon olive oil
• 425 gram can of tuna (I often use tuna in olive oil – always ensure you drain the fluid off)
• 1 or 2 cans of 400 gram creamed corn
• 400-gram corn kernels (low salt) (or frozen corn thawed and drained – whatever works buddy)
• Some form of grain – I often use 1 cup of boiled quinoa, however, you can use a cup of cooked brown rice or cooked pasta. Choose whatever you like!
• 1 zucchini grated; fluid squeezed out post grating
• 1 medium sized tomato chopped
• 2 celery stalks roughly chopped
• 1 cup grated cheddar cheese
• Pepper to taste

FYI – I use whatever vegetables I have in the house usually. Blended cauliflower/broccoli or carrot also goes really well in this mixture!

Instructions

1. Preheat the oven to 180 degrees
2. In a pan warm the olive oil, brown the onions
3. Next add the tuna (ensure drained prior) and gently fry off for 3-4 minutes
4. Add the can of creamed corn, followed by all your vegetables. Also add your chosen grain (such as cooked quinoa) at this point. The number of creamed corn cans you need depends on the vegetable quantity, sometimes I need 2 cans of creamed corn if I go very vegetable heavy.
5. Season with pepper and allow the mixture to cook down. Simmer gently for 20, occasionally stirring.
6. Once the vegetables are combined and softer, transfer the mixture to a baking tray.
7. Top with the grated cheese and allow to bake for 20-30 minutes until the cheese is golden brown on top
8. Serve with a side of salad