Quick & Easy

Tuna & Pineapple Favourite


Creamy tuna pots always a favourite with kids

Prep time:10 mins

Cook time:8 mins

Serves: 4


  • 10g butter
  • 1 spring onion, finely chopped
  • 1 tablespoon cornflour
  • 1½ cups reduced fat milk
  • ¾ cup drained, canned pineapple pieces
  • ½ cup frozen Birds Eye Corn Kernels, cooked following packet instructions
  • 1 teaspoon grated lemon rind
  • 425g can John West Tuna - Olive Oil Blend, drained
  • ½ cup grated reduced fat tasty cheese
  • Fresh basil or parsley leaves for garnish


Step 1

Heat butter in a medium saucepan, add spring onion and cook for 1 minute.

Step 2

Blend cornflour with 2 tablespoons of the milk and add to saucepan with remaining milk, stirring for 2 minutes or until boiled and thickened.

Step 3

Stir in pineapple, Birds Eye Corn and lemon rind, gently fold in drained John West Tuna and heat through.

Step 4

Spoon mixture into 4 x 1 cup ovenproof pots, sprinkle with cheese and place under a preheated grill for 1-2 minutes or until golden brown.

Tasty Tip!

Pineapple can be omitted and replaced with ½ cup frozen Birds Eye Garden Peas in step 3.

Tuna  Pineapple Favourite
Average user rating:
  • 5

Featured in this recipe

  • Tuna Olive Oil Blend 425g

    Tuna Olive Oil Blend 425g

  • Tuna Olive Oil Blend 425g

    Tuna Olive Oil Blend 425g

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