425 gram canned tuna in springwater, drained, flaked
1 (80g) brown onion, thinly sliced
1 cup loosely packed fresh flat-leaf parsley leaves
2 cup (200g) coarsely grated havarti cheese
1 cup (250ml) pouring cream
2 clove garlic, crushed
2 teaspoon finely grated lemon rind
Directions
Preheat oven to 200°C. Grease a shallow 2-litre (8-cup) ovenproof dish.
Layer about one-third of the potato in dish. Top with half the tuna, half the onion and half the parsley. Sprinkle with ½ cup of the cheese. Repeat layering, finishing with potato. Press down firmly. Cover dish with foil; bake for 1 hour.
Combine cream, garlic and rind in a small bowl. Season to taste. Pour cream mixture over potato. Sprinkle with remaining cheese.
Bake, uncovered, for 30 minutes or until potato is tender and top is browned.
