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INGREDIENTS :
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3 x 6 oz cans white albacore tuna
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1 cup plain breadcrumbs
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1 cup grated cheese
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juice of 1 lemon
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4 hard boiled eggs, quartered [optional]
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1 tbsp fresh chopped parsley [optional]
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salt and white pepper
INGREDIENTS for SAUCE
:
- 2 ½ cups milk
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4 tbsp all purpose flour
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1 large onion, chopped
½ stick butter [2 oz]
GARNISHING :
- ½ cup grated parmesan
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¼ cup plain breadcrumbs
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½ tsp grated
nutmeg [optional]
1½-2
tbsp butter
Cook's Note : The best
cheese to use in this recipe is a 'fondue' or melting cheese such as - Gruyere,
Fontina, Emmenthal [Swiss Cheese], Comte, Appenzell, Tomme, Abondance, Reblochon,
Lancashire, Esrom, Havarti, Bel Paese, Beaufort, Taleggio or a good old Cheddar
cheese. |
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To Prepare :
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Drain tuna, coarsely flake into a bowl
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Add breadcrumbs, grated cheese, lemon
juice, hard boiled eggs, parsley, season with salt and white pepper-
Mix gently [avoid breaking up the tuna flakes too much], set
aside
- In a skillet, melt butter over med heat
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Add onions, sauté until transparent
- Add all purpose flour, stir and cook 1 min
- Remove skillet from heat, stir in milk
- Return skillet to heat, bring to a boil, stir
continuously until the sauce thickens
Remove from heat, fold in tuna
mixture Pour into a greased ovenproof
dish Sprinkle with breadcrumbs,
parmesan cheese and nutmeg Dot evenly with butter Bake in a preheated 350-400F
oven until light golden brown, about 20 mins Serve with a side of your
favorite vegetables or a fresh salad
Variations : Substitute canned tuna with
fresh tuna, or any white flesh fish, that has been steamed cooked or poached. Substitute hard boiled eggs
with peas, mushrooms or any of your favorite vegetables; or cooked pasta.
Alternatively, garnish the top with a layer of creamy mashed potatoes, dot
evenly with butter and bake in the oven until light golden brown. |
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