Everyday Meals

Crunchy Tuna Broccoli Pots


Creamy tuna and broccoli pots with a crunchy topping.

Prep time:10 mins

Cook time:15 mins

Serves: 4


  • Crunchy Topping:
  • 1 cup fresh white breadcrumbs
  • Finely grated zest of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • ½ x 45g can John West Anchovy Fillets in Olive Oil, drained and finely chopped
  • Oil Spray
  • Filling:
  • 575g jar Leggo’s Pasta Bake – Tuna Bake
  • 1/3 cup sour cream
  • 2 cups small broccoli florets, partly cooked
  • 425g can John West Tuna in Brine, well drained


Step 1

Combine all topping ingredients except oil spray.

Step 2

Mix together Leggo’s Pasta Bake – Tuna Bake and sour cream. Add broccoli and John West Tuna in Brine and gently mix through sauce. Spoon into 4 x 1 cup capacity greased ovenproof pots or ramekins.

Step 3

Divide topping between the 4 pots and lightly spray with oil. Place pots on a baking tray and bake in a preheated oven at 180°C for 15 minutes, or until topping is golden brown.

Tasty Tip!

2 tablespoons chopped almonds mixed into the topping will give an added crunch.

Crunchy Tuna Broccoli Pots
Average user rating:
  • 4

Featured in this recipe

  • Tuna Bake Spinach  Garlic Pasta Bake 500g

    Tuna Bake Spinach Garlic Pasta Bake 500g

  • Tuna in Brine 425g

    Tuna in Brine 425g

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