in

Casserole with Tomatoes, Potatoes and Tuna

5 from 6 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 21 kcal

Ingredients
 

  • 1 kg Tomatoes from the garden
  • 300 g Zucchini fresh
  • 3 Cans Tuna in oil
  • 1 kg Potatoes
  • 3 Eggs (M)
  • 200 ml Cream
  • 300 g Ger. Cheese (gratin)
  • Rosemary or parsley
  • Nutmeg
  • Salt and pepper

Instructions
 

  • First wash the potatoes and then boil them in salted water, peel them and let them cool. In the meantime, do the following:
  • Grease the baking dish.
  • Drain the tuna in the sieve.
  • Wash the tomatoes and cut them into slices as well.
  • Whisk the eggs with the cream and season well with salt, pepper and freshly ground nutmeg. Then mix in some grated cheese.
  • Now that the potatoes have cooled down and sliced, they are layered in the baking dish, salted and peppered. The zucchini slices over it.
  • We now distribute the drained tuna on the zucchini slices. Spread some of the egg / cream / cheese mixture over the whole thing.
  • Now we put the tomato slices on top and pour the rest of the eggs / cream / cheese mixture over them. I put some grated cheese over it and then put it in the new oven.
  • Bake at 180 ° C top / bottom heat for 50 minutes. Or until the top of the cheese is nice and brown.
  • I'm so excited about my new oven, I could only ....... :-)))

Nutrition

Serving: 100gCalories: 21kcalCarbohydrates: 2.3gProtein: 2gFat: 0.3g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Puff Pastry Spinach Snails

Rump Steak with Chili Cheese Dip