Creamy mushroom and tuna with peas and potato wedges – Food & Home Magazine

Ingredients

• 1kg potatoes, peeled and cut into wedges
• enough water to cover the potato, plus salt to taste
• 2 tbsp olive oil
• 1 tbsp butter
• a splash of olive oil
• 1 peeled and finely diced onion
• 2 x 400g tins cream of mushroom soup
• 300g frozen peas
• 3 x 170g tins light meat solid tuna, drained