Name: Italian Fish Bake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 2 potatoes; 1 large carrot; 1 small cauliflower; 100 g green beans; 400 g canned tuna; 2 tomatoes; 5 anchovy fillets; 1 onion; 1 clove garlic; 1 tbsp capers; 4 eggs; ⅓ cup hazelnuts; ½ cup breadcrumbs; ½ cup cheddar cheese; 1 tbsp fresh parsley; salt and pepper

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

⅓ cup hazelnuts

½ cup breadcrumbs

½ cup cheddar cheese

1 tbsp fresh parsleychopped

salt and pepper

What are we cooking today?

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

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.