Potato and Tuna Casserole
6 servings
40 minutes
Potato and tuna casserole is the embodiment of Mediterranean comfort. This recipe combines the tenderness of mashed potatoes with cream and the rich flavor of tuna, accented by caramelized onions and aromatic anchovies. The origins of this dish trace back to traditional Mediterranean fishing kitchens where simple ingredients were transformed into culinary masterpieces. Slow-cooked onions with thyme add depth to the casserole, while Gruyère cheese creates a delicious golden crust. This dish is perfect for a cozy family dinner or friendly gatherings. It is nutritious, warming, and incredibly tasty.
1
Peel the potatoes and boil them in salted water until cooked. Save some of the water left after boiling for the puree. Mash or pass the potatoes through a vegetable mill, add cream and whisk until pureed. If it's too thick, add some potato broth. Season with salt and pepper to taste.
- Potato: 1 kg
- Cream: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
Slice the onion into thin half-rings and sauté in olive oil with chopped anchovies and thyme until the onion caramelizes.
- Onion: 1 head
- Anchovies: 10 g
- Thyme: 2 stems
3
Mix onion with shredded tuna and finely chopped parsley. Add pepper.
- Canned tuna: 300 g
- Chopped parsley: 5 g
- Ground black pepper: to taste
4
Grease one large mold or several small molds with oil, add the tuna mixture, and top with mashed potatoes. Sprinkle with grated cheese and place in the oven for 15-20 minutes.
- Gruyere cheese: 50 g