GFDF Tuna/Salmon & Sweet Spud Pie Pot

*There is some dairy on this plate in the form of the Greek yoghurt on the potato wedges but none in the Tuna & Sweet Spud pie pot.

 Using a 450gm tin of salmon or tuna add GF sauces of choice with finely diced capsicums, capers, red kidney beans, corn kernels, etc, to serve 4-6.
Alternatively, grab a selection of those little tins of flavoured tuna/salmon when they're on special, making certain to read the ingredients to check for gluten as some do contain it.
Peel and boil several Sweet Potatoes, then mash, adding soy milk and/or dairy-free margarine to taste.
Saute finely chopped onion, mushrooms and zucchini, when soft add to the mash and stir through.
Season to taste.
Grease ramekins, scoop 1 tin of tuna/salmon into each then top with potato mash, adding a dollop of mild mustard/tahini or other cheese substitute to the top after baking for approx. 10 mins.
In total bake in moderate oven for approx. 20 mins, serve with (white) potato wedges with topping of choice and a sprinkling of chopped Spring Onions/chives.
GFDF soda bread (pictured) with crushed garlic on top, warmed in the oven for 5mins.