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Tuna potato casserole

updated

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Ingredients for 3 servings:

  • 2 onions
  • 1 tsp oil
  • 600 g potatoes, boiled
  • 1 can tuna in its own juice
  • 1 zucchini
  • 100 g sugar snap peas or other vegetables
  • 2 tomatoes
  • 150 ml milk, low-fat
  • 1 cup low-fat yogurt
  • 1 egg(s)
  • salt and pepper
  • 100 g cheese, grated
  • Turmeric or curry
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the onions and sauté in oil. Add the cleaned vegetables. Season with spices (without nutmeg). When the vegetables are soft, add the tuna. Slice the potatoes and place them in a baking dish. Season with salt. Toss the vegetables over the potatoes. Mix the milk with the egg and yogurt. Season with salt, pepper, and nutmeg and pour over the casserole. Sprinkle the grated cheese over the casserole. Bake at 200°C for 25 minutes.

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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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