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  • Gluten free
  • No added soya
  • No added egg
  • No added milk

Tuna with potatoes and red pepper

suitable for 10 months+

A simple succulent oven baked potato dish to which you can add canned tuna or other fish.

2 servings


  • 1tbsp veg oil
  • Half a small leek (65g /2 ¼ oz), white parts only, finely chopped
  • Half (80g / 3oz) a red pepper, finely chopped
  • 1 medium (135g / 5oz) potato, peeled and diced or cut into small wedges
  • 1 large (125g / 4 ½ oz) tomato, skinned, seeded and roughly chopped
  • Half teaspoon ground coriander
  • 100ml (3 ½ fl oz) water
  • 50g (1 ¾ oz) canned tuna in oil, drained
  • 4 small florets (50g / 1 ¾ oz) broccoli

Please note:

Remember not to add salt to any of your baby’s recipes. Please check ingredients carefully as some product may contain allergens that you are unaware of.


  • Preheat an oven to 190°C, fan oven 170°C or gas mark 5
  • Heat the oil in a non stick pan and gently fry the leek and pepper for 5 minutes until lightly browned.
  • Stir in the potato, tomato and coriander.
  • Spoon into an ovenproof dish and pour over 100ml water.
  • Cover and place in the oven for 20-25 minutes until the potatoes are soft.
  • In the last 7-8 minutes of cooking cook the broccoli until tender in unsalted boiling water or by steaming.
  • Remove the potatoes from the oven and stir in the tuna and broccoli.
  • Adjust the texture if required by blending, and serve.
  • The potato mixture (without broccoli) will keep in the fridge for up to 2 days. Reheat until piping hot and cook fresh broccoli to accompany.
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