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Tuna casserole with potato crust

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Ingredients for 4 servings:

  • 400 g tomatoes (can), chopped
  • 400 g tuna, drained and cut into pieces
  • 1 bell pepper(s), red, diced
  • 2 zucchini, diced
  • 1 onion(s), diced
  • 2 potatoes, raw, coarsely grated
  • 150 g cheese (Gouda), grated
  • 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat oven to 210 degrees Celsius (425 degrees Fahrenheit). Sauté the onion, bell pepper, and zucchini over low heat, stirring, for about 3 minutes. Add the chopped tomatoes with their juices and simmer uncovered at the same heat for about 3 minutes. Add the shredded tuna. Place in a large baking dish. Squeeze the grated potatoes (I use a hash brown) and mix with the cheese. Pour over the tuna mixture and bake for about 25-30 minutes. Grill until golden brown, or increase the cooking time.

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Written by John Myers

Professional Chef with 29 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.

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