500 g brushed potatoes (thinly sliced)
220 g can tuna in brine
2 tbsp dried French onion soup mix
300 ml thickened cream
Arrange a layer of potato slices over an ovenproof dish, sprinkle with half the tuna and half the soup mix. Repeat layers once more. Scatter any remaining potato slices on top, then pour cream evenly over mixture in a dish. Cover with a sheet of greased foil and place on an oven tray. Bake in 160C preheated oven for 35 minutes. Uncover dish and bake for a further 25-35 minutes until potato is tender and top is golden. Accompany with salad.