Corned Tuna Melt and Mashed Potatoes

Another inspired dish from Chef Ed Quimson

So I was watching the very same episode of Full Time Moms where Chef Ed Quimson introduced his featured dish which is Fish Salpicao. In -between, he was sharing ideas on how to prepare fish dishes that can be enticing to the kids. One of them is this dish I am featuring. Chef Ed Quimson breezed through it really fast, so I was able to remember keywords: Mashed Potatoes, Corned Tuna, Quickmelt Cheese then Bake It!

I wasn't even able to get the name of this dish, so I named it myself. Corned Tuna Melt and Mashed Potatoes.

Ingredients: Servings 4-5

• 5-6 medium sized potatoes (peeled, boiled then mashed) 
• 3 cans of corned tuna
• 1/2 tsp ginger (minced)
• 1 medium red onion (chopped)
• 1 medium eggplant (chopped into tiny pieces)
• 2 tsp butter
• olives
• cooking oil for sautéing
• 1 cup of grated Parmesan cheese
• 1 cup of another kind of cheese (your choice)

White Sauce:

• 4 tsp butter
• 1 1/2 tbsp all purpose flour
• 1 1/2 cup fresh milk

How To:

• In a pan, saute onion, ginger and corned tuna. stir for a few seconds.
• Add eggplants then stir again for a few seconds. Set Aside.
• In a bowl mix mashed potatoes with 2 tsp butter to add texture.
• In your baking dish spread the mashed potatoes evenly.

• Layer your cooked corned tuna on top of the prepared mashed potatoes.

• Add olives for more flavor.

In a sauce pan, prepare your white sauce: 

• Mix 1 1/2 tbsp all purpose flour with fresh milk
• In a sauce pan, melt butter.
• Then add prepared flour and milk mixture.
• Stir in low fire until thickened.

• Top your dish with the cooked white sauce and your choice of cheeses.

• Bake it for 15 minutes.

Potato is a great alternative  instead of pasta and rice. This dish turned out to be heavy. Of course, it's nice to treat the kids with some chips to match.