Italian Fish Bake

AuthorAnnabel
RatingDifficultyIntermediate

Tuna, cheese, hazelnuts and so many other delicious ingredients all baked together. Yum!

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Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
 2 potatoessliced
 1 large carrotsliced
 1 small cauliflower
 100 g green beans
 400 g canned tunadrained
 2 tomatoespeeled, sliced
 5 anchovy filletsoptional
 1 onionchopped
 1 clove garliccrushed
 1 tbsp capers
 4 eggsseparated
  cup hazelnuts
 ½ cup breadcrumbs
 ½ cup cheddar cheese
 1 tbsp fresh parsleychopped
 salt and pepper
What are we cooking today?
1

There are so many variations to a tuna bake and this one has an Italian slant. It's simple and looks and smells delicious.

Getting started
2

Preheat oven to 200C and lightly grease an oven casserole or pie dish.

3

Cook potatoes and carrots in boiling, salted water for 15 - 20
minutes.

4

Divide cauliflower into sprigs and add with beans for
the last 10 minutes. Drain.

5

Layer cooked vegetables, tuna (flaked), and tomatoes alternately in the greased dish.

6

Mix finely chopped anchovy (optional), onion, garlic (crushed),
chopped capers and egg yolks to a smooth consistency.

7

Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold
in parsley and stiffly beaten egg whites. Season to taste.

8

Spread topping over vegetables and bake for 20-25 minutes.

Category, ,

Ingredients

 2 potatoessliced
 1 large carrotsliced
 1 small cauliflower
 100 g green beans
 400 g canned tunadrained
 2 tomatoespeeled, sliced
 5 anchovy filletsoptional
 1 onionchopped
 1 clove garliccrushed
 1 tbsp capers
 4 eggsseparated
  cup hazelnuts
 ½ cup breadcrumbs
 ½ cup cheddar cheese
 1 tbsp fresh parsleychopped
 salt and pepper

Directions

What are we cooking today?
1

There are so many variations to a tuna bake and this one has an Italian slant. It's simple and looks and smells delicious.

Getting started
2

Preheat oven to 200C and lightly grease an oven casserole or pie dish.

3

Cook potatoes and carrots in boiling, salted water for 15 - 20
minutes.

4

Divide cauliflower into sprigs and add with beans for
the last 10 minutes. Drain.

5

Layer cooked vegetables, tuna (flaked), and tomatoes alternately in the greased dish.

6

Mix finely chopped anchovy (optional), onion, garlic (crushed),
chopped capers and egg yolks to a smooth consistency.

7

Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold
in parsley and stiffly beaten egg whites. Season to taste.

8

Spread topping over vegetables and bake for 20-25 minutes.

Italian Fish Bake
AuthorAnnabelCategory, , DifficultyIntermediate
Rating
Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients

 2 potatoessliced
 1 large carrotsliced
 1 small cauliflower
 100 g green beans
 400 g canned tunadrained
 2 tomatoespeeled, sliced
 5 anchovy filletsoptional
 1 onionchopped
 1 clove garliccrushed
 1 tbsp capers
 4 eggsseparated
  cup hazelnuts
 ½ cup breadcrumbs
 ½ cup cheddar cheese
 1 tbsp fresh parsleychopped
 salt and pepper

Directions

What are we cooking today?
1

There are so many variations to a tuna bake and this one has an Italian slant. It's simple and looks and smells delicious.

Getting started
2

Preheat oven to 200C and lightly grease an oven casserole or pie dish.

3

Cook potatoes and carrots in boiling, salted water for 15 - 20
minutes.

4

Divide cauliflower into sprigs and add with beans for
the last 10 minutes. Drain.

5

Layer cooked vegetables, tuna (flaked), and tomatoes alternately in the greased dish.

6

Mix finely chopped anchovy (optional), onion, garlic (crushed),
chopped capers and egg yolks to a smooth consistency.

7

Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold
in parsley and stiffly beaten egg whites. Season to taste.

8

Spread topping over vegetables and bake for 20-25 minutes.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 115
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 1.60g8%
Cholesterol 57mg19%
Sodium 175mg8%
Potassium 289mg9%
Total Carbohydrate 9.8g4%
Dietary Fiber 2g8%
Sugars 2.1g

Calcium 4.5%
Iron 7.5%
Vitamin D 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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