Lay's® Tuna Casserole

Cut the onion in half, peel it, and then dice it finely.

Smash the garlic with the side of a knife, remove the peel, and chop it finely.

Chop the parsley leaves finely, and then chop the stalk finely.

Slice the celery sticks into a thickness of 2-3 mm.

Put a pan on the stove and turn it on to heat it up well, then add the olive oil.

Add the onion and sizzle for 3-4 minutes. Then add the chili, garlic, parsley, and celery.

Cook these on a medium heat, stirring occasionally to prevent them from burning.

Grab the zucchini,, and then use a peeler that can cut zucchini, cut the zucchini into strips.

Add the zucchini to the pan and cook for 4-5 minutes. Squeeze the juice of a lemon and season with salt.

Add the tinned tuna, Greek yogurt, and the oregano to a bowl.

Place the zucchini on a baking dish and spoon on the tuna-yogurt mix.

Put Lay’s chips on top

Finally, top with grated cheddar and place in the oven at 200 °C for 10-12 minutes till the cheese has melted and browned a little.

Once done, leave it to cool a little and then cut out a piece and put it on a plate. (We can use a circular cutter to get a nice round serving portion)