Ingredients
Directions
There are so many variations to a tuna bake and this one has an Italian slant. It's simple and looks and smells delicious.
Preheat oven to 200C and lightly grease an oven casserole or pie dish.
Cook potatoes and carrots in boiling, salted water for 15 - 20
minutes.
Divide cauliflower into sprigs and add with beans for
the last 10 minutes. Drain.
Layer cooked vegetables, tuna (flaked), and tomatoes alternately in the greased dish.
Mix finely chopped anchovy (optional), onion, garlic (crushed),
chopped capers and egg yolks to a smooth consistency.
Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold
in parsley and stiffly beaten egg whites. Season to taste.
Spread topping over vegetables and bake for 20-25 minutes.
Servings 4
- Amount Per Serving
- Calories 538
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 6.6g33%
- Cholesterol 214mg72%
- Sodium 590mg25%
- Potassium 1441mg42%
- Total Carbohydrate 40.5g14%
- Dietary Fiber 8.2g33%
- Sugars 8.4g
- Protein 44.4g89%
- Calcium 18%
- Iron 23%
- Vitamin D 86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
There are so many variations to a tuna bake and this one has an Italian slant. It's simple and looks and smells delicious.
Preheat oven to 200C and lightly grease an oven casserole or pie dish.
Cook potatoes and carrots in boiling, salted water for 15 - 20
minutes.
Divide cauliflower into sprigs and add with beans for
the last 10 minutes. Drain.
Layer cooked vegetables, tuna (flaked), and tomatoes alternately in the greased dish.
Mix finely chopped anchovy (optional), onion, garlic (crushed),
chopped capers and egg yolks to a smooth consistency.
Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold
in parsley and stiffly beaten egg whites. Season to taste.
Spread topping over vegetables and bake for 20-25 minutes.
done