Loaded Tuna and Sweetcorn Wedges Recipe

Loaded Tuna and Sweetcorn Wedges Recipe

If you like a baked potato with tuna and sweetcorn, you’ll love the version of this cheat. By pre-cooking potato wedges and then pan frying, everything can be done on the stovetop, saving a long oven time and allowing it to be adapted to other toppings.

This recipe is part of a Budget meal plan for one. In August 2022, this recipe cost an average of £1.64 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with an inexpensive store cupboard.


  1. Place the potato, or potatoes, on a plate and cut in half lengthwise. Cut each half into 3-4 wedges, depending on size. Place the potatoes in a medium saucepan and cover with water until just 2cm above the top of the potatoes. Cover with a lid, put on high heat and bring to a boil.

  2. Reduce the heat slightly so the water doesn’t boil over, and cook the potatoes for 8-10 minutes, or until tender but still holding their shape. Stir occasionally so they don’t stick together. Drain the potatoes in a colander or strainer and let them dry for 3-5 minutes before frying.

  3. Pour the oil into a non-stick frying pan and place over medium heat. Carefully add the potato wedges to the pan so that they are all on a flat slide. Fry the potatoes for 2-3 minutes on each side, or until nicely browned, adding a little more oil if they start to stick.

  4. Meanwhile, cook the corn according to package directions and drain well. Mix the tuna lightly with the mayonnaise and sweetcorn. Season with pepper. Place the potato wedges in the center of a plate or shallow bowl and top with the tuna and sweetcorn mixture. Serve hot.


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