BRUNSWICK^® TUNA POTATO BASKET

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

1. 1Place mash potatoes in a bowl and add butter, milk, egg, black pepper and a pinch of salt. Set aside
2. 2Heat vegetable oil in a pan over medium heat and sauté onion and garlic for a minute; add celery, pimentos, mushrooms, broccoli, peas and carrots
3. 3Squeeze lime over BRUNSWICK^® CHUNK TUNA and add into the pan. Mix and let cook for 3 minutes
4. 4In a greased muffin tin, add one spoon of mashed potatoes, leaving a well in the centre. Add one spoonful of the filling.
5. 5Top 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
6. 6Allow to firm up before removing from the pan and serving