John Myers
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Fish: Tuna Casserole
The perfect fish: tuna casserole recipe with a picture and simple step-by-step instructions.
- 4 Cans Tuna in oil
- 6 piece Tomatoes
- 3 piece Fresh onions
- Garlic cloves chopped to taste
- 0,25 liter Cream 30% fat
- 1 packet Processed herb cheese
- 9 piece Lasagne sheets
- 4 Discs Cheese – butter cheese or Gouda
- Butter or margarine
- Salt
- White milled pepper
- Mace
Preparation:
- Preheat the oven to 170 ° C (convection) or 185 ° C top / bottom heat.
- Grease the baking dish well with the butter or margarine.
- Drain the tuna well in the sieve.
- Cut tomatoes into slices.
- Peel the onions and cut into cubes.
- Peel the garlic and cut into small cubes.
We start:
- The casserole dish is well greased with the butter or margarine. Then the first thing to do is put a layer of lasagne sheets (not pre-cooked) in the mold. Then half of the tuna and half of the tomato slices are placed on top.
- Another layer of lasagne sheets, the other half of tuna and tomatoes on top.
- In a pan with a little fat, steam the onions until translucent. Now add the cream, the Knofi cubes and the processed herbal cheese and season well with salt, pepper and nutmeg. Be careful and always stir well, because the whole thing starts quickly.
- Pour the finished sauce over the second half of the tuna and tomatoes and cover again with a layer of lasagne sheets. Finally, put the cheese slices on top for gratinating.
- Get into the preheated oven (middle rail) and wait for the things to come. The whole thing should get a nice brown color. Possibly extend the cooking time.
- Goes well with a nice, dry Riesling. And now I wish you a good appetite!
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