Tuna and corn gratin

Ingredients for 2 servings:

• 1 tbsp oil for frying
• ½ bunch of spring onions, cut into rings
• 1 can/n corn, approx. 285 g drained weight
• 200 g tomatoes, in large pieces
• 1 can of tuna in its own juice, drained weight 150 g
• 15 g butter
• 10 g flour
• 150 ml vegetable stock
• 50 g cream
• 30 g Gouda, grated
• 2 tbsp, heaped breadcrumbs
• some parsley for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple, inexpensive and very quick to make

Drain the corn and tuna thoroughly. Sauté the onion rings in the oil, add the corn, and heat until the liquid has evaporated. Mix in the tomatoes and tuna. Heat everything until the liquid has evaporated. Heat the mixture and divide it between two casserole dishes. Sauté the butter and flour, deglaze with the broth and cream, and stir in the cheese. Spread over the tuna and sprinkle with breadcrumbs. Bake in a hot oven/grill at 200°C (top/bottom heat) for about 15 minutes, until it begins to brown. Remove from the oven, sprinkle with parsley, and serve.