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