in Recipes

Tuna ragout with Parmesan

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Ingredients for 4 servings:

  • 50 g butter
  • 1 onion(s), finely diced
  • 50 g flour
  • 600 ml milk
  • Salt and pepper, from the mill
  • 2 tbsp mustard
  • 2 tbsp Worcestershire sauce
  • 175 g Parmesan, grated
  • 4 cans of tuna in oil
  • 40 g capers
  • 200 g cheese (Emmental), baked

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

baked

Preheat the oven to 180 degrees Celsius. Sauté the onions in a pan in hot butter until golden brown. Sprinkle with flour and stir well. Remove the pan from the heat, stir in the milk, add salt and pepper, and bring back to a boil. Drain the tuna in a sieve. Finally, mix in the mustard, Worcestershire sauce, Parmesan cheese, and tuna. Bring to a boil for 2 minutes, stirring well. Ladle the mixture into ragout fin bowls, sprinkle with cheese, and place in the preheated oven until the cheese is golden brown. Serve with baguette or toast and, if desired, refine the ragout with Worcestershire sauce.

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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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