Corn & Tuna Kumara

Serves 4


  • 4 size 7 Big Paddock eggs, lightly beaten
  • 1 kilo kumara
  • 2 x 125g cans corn kernels, drained
  • 1 x 185g can tuna, drained
  • 2 tablespoons chopped parsley
  • ½ cup finely grated tasty cheese


  1. Preheat oven to 190°C.
  2. Place the kumara onto an oven tray and bake for 50 - 60 minutes or until tender (test with a pointed knife in the side).
  3. Remove from the oven and when cool enough to handle, cut in half horizontally.
  4. Scoop out the flesh, leaving about 1cm in the skin.
  5. Mash the kumara with a fork and add the corn, tuna and parsley.
  6. Stir in the eggs and season to taste.
  7. Place the kumara shells onto an oven tray lined with non-stick baking paper.
  8. Spoon the mixture into the kumara shells (if the shells are very soft, prop the sides with a little folded foil).
  9. Sprinkle cheese on top.
  10. Bake for 25 minutes or until set and golden.

Serving suggestions

Serve immediately with salad or steamed green vegetables.

Cooking tips

Any leftover filling can be put into a greased ovenproof ramekin and baked along side the kumara.

If you like, use tuna in chilli oil or for a spicy twist add chilli to the mix.