Blooming Tuna Potato Wedge Pie

Thank you to StarKist Selects E.V.O.O. ^® for sponsoring this post!

It’s back to school season! With all the hectic schedules, homework, and life juggling you will be performing this season, you are going to need some delicious meal options in your parental arsenal. And if you’re feeling a bit creative, then you will definitely want to spoil your family with today’s scrumptious recipe. With the help of StarKist Selects E.V.O.O. ^®, I have created the ultimate family-style dish to rival all comfort food options… the Blooming Tuna Potato Wedge Pie!

It’s hard enough finding the time to whip together dinner after a busy day at work and chauffeuring the kids to all their required activities. But on top of that, to make a meal that everyone in the family (even the family’s food-tyrant toddler!) will enjoy, is a whole other feat in itself. But fret not, for I have created the ultimate one-dish meal that is sure to make the whole family smile. Featuring StarKist Selects E.V.O.O.^® Yellowfin Tuna, baked potato wedges, cheddar cheese, and a little bit of spice, this pie is sure to be a crowd pleaser. Best of all, it can be prepped ahead of time! Make it over the weekend and reheat for an early week meal, and you’ll be golden. Here’s how you make this little beauty…

Blooming Tuna Potato Wedge Pie

Time: 1 hour | Serves: 4

INGREDIENTS:

• 3 pouches of StarKist Selects E.V.O.O.^® Yellowfin Tuna
• 4 pounds of potatoes
• 1 cup of cheddar cheese (shredded)
• ½ cup of red onion (diced)
• 1 tablespoon of roasted garlic (minced)
• 1 tablespoon of seasoned salt
• 1 tablespoon of chili lime seasoning
• 1 tablespoon of smoked paprika
• 1 ½ teaspoons of pepper
• Optional: Garnish with chopped scallions

DIRECTIONS:

1. Scrub the potatoes and cut each one into 6-8 wedges (depending on the potato size).
2. Fill a large pot half-full of water and bring to a boil. Add in the potato wedges and cook approximately 10 minutes. Drain and let cool slightly.
3. Preheat the oven to 425°F and line two baking sheets with parchment paper. Divide wedges between the two pans and spread evenly. Sprinkle with the seasoned salt and chili lime seasoning. Place in the oven a bake for approximately 30 minutes (or until they start to turn golden). Remove from oven and let cool.
4. While the baked wedges are cooling, create the tuna mixture. In a medium bowl, mix together the StarKist Selects E.V.O.O. ^® Yellowfin Tuna, shredded cheddar cheese, roasted garlic, smoked paprika, and pepper.
5. Turn the oven back on to 375°F to preheat. Spread half of the tuna mixture on the bottom of a pie dish. Fan out the baked wedges along the dish in a circular pattern until it is filled. Scatter the remaining tuna mixture along the top and then place the pie in the oven. Bake another 15 minutes.
6. Remove from the oven, garnish with chopped scallions, and serve hot. Enjoy!

Although this recipe is a little bit more involved than the usual weekday dinner, it is quite easy to put together. But just in case you feel a bit intimidated, I’ll walk you through the process. First, you’ll want to scrub the 4 pounds of potatoes and cut each one into 6-8 wedges (depending on the potato size).

Next, fill a large pot half-full of water and bring to a boil. Add in the potato wedges and cook approximately 10 minutes. Drain and let cool slightly.

Preheat the oven to 425°F and line two baking sheets with parchment paper. Divide wedges between the two pans and spread evenly. Sprinkle with 1 tablespoon of seasoned salt and 1 tablespoon of chili lime seasoning. Place in the oven and bake for approximately 30 minutes (or until they start to turn golden). Remove from oven and let cool.

While the baked wedges are cooling, create the tuna mixture. In a medium bowl, mix together 3 pouches of StarKist Selects E.V.O.O. ^® Yellowfin Tuna, 1 cup of shredded cheddar cheese, ½ cup of diced red onion, 1 tablespoon of roasted garlic, 1 tablespoon of smoked paprika, and 1 ½ teaspoons of pepper.

I highly recommend StarKist Selects E.V.O.O.^® for this recipe. They come in three delicious varieties: StarKist Selects E.V.O.O.® Yellowfin Tuna with Sun-dried Tomato, StarKist Selects E.V.O.O.® Yellowfin Tuna, and StarKist Selects E.V.O.O.® Wild-Caught Pink Salmon. All of the StarKist^® Tuna and Salmon are wild caught and the pouches are packed in cold-pressed extra virgin olive oil. Best of all, the pouches are a natural source of Omega 3s, so you’ll have peace-of-mind that you are feeding your family the best ingredients.

Turn the oven back on to 375°F to preheat. Spread half of the tuna mixture on the bottom of a pie dish. Fan out the baked wedges along the dish in a circular pattern until it is filled. Scatter the remaining tuna mixture along the top and then place the pie in the oven. Bake another 15 minutes.

Lastly, remove the pie from the oven, garnish with chopped scallions, and serve hot. This meal can be refrigerated for up to 3 days and reheated in the oven or microwave.

And there you have it, my fellow parents! A fabulously comforting and delicious meal for the busy school year. Make sure to pick up a solid selection of StarKist Selects E.V.O.O.^® Pouches for all of your mealtime creations. Oh, and let me know your go-to dinner recipe for busy school nights… I need suggestions! This is a sponsored post written by me on behalf of StarKist Selects E.V.O.O.®