Kitchen – Hob
- 1 tin baby potatoes
- 1 tin smoked tuna
- 1 tin sweetcorn kernels
- Olive oil
- Dill tips
- Chilli to taste
- Tin opener
- Wooden spoon
Pour a small tablespoon of olive oil in the saucepan.
Peel and crush, chop or slice the garlic and add to the cold oil.
Heat the pan and cook until the garlic is slightly brown, stir occasionally. Add the chili and stir.
Open and drain the potatoes, halve or quarter if required. Add to the garlic, stir to coat all of the potatoes in oil.
Open the tin of sweetcorn and add to the potatoes including the liquid.
Open and drain the tuna and add to the saucepan. Add water if more fluid is required.
Cover and cook for 10 minutes. Add two teaspoons of dill tips and half a teaspoon of pepper.
Stir and cover for 5 more minutes. Taste and adjust seasoning as required.
Serve in large mugs or soup bowls with crusty bread or toast.