recipes
Tuna and mushsroom bake
Serves: 8
2011-11-28
Ingredients
For the filling
- 1 kilo potatoes, peeled
- 1 tbsp olive oil (PREGO)
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 300g mushrooms, chopped
- 350g canned tuna, drained and flaked (BLUE ANGEL)
- 4 tbsp milk
- 2 tbsp butter
- Salt and pepper
For the topping
- 60g butter, melted
- 2 cups fresh coarsely grated breadcrumbs
- 100g grated Cheddar cheese
- Some chopped parsley
Method
Grease a shallow baking dish with butter. Quarter the potatoes and boil them in lightly salted water until tender. Drain the potatoes and mash with the milk and butter. Heat the oil in a pan and add the onion. Cook over a medium heat until the onion has softened. Add the garlic, cooking for just 1 minute, followed by the mushrooms. Cook over a high heat for a few minutes, stirring often. Mix in the tuna and season. Add to the mashed potatoes and stir to combine. Spread the mixture into the dish and level the top. Combine the melted butter, breadcrumbs, cheese and parsley and spoon over the tuna mixture. Bake in a moderate to hot oven (180 degrees) for 30 minutes or until golden and crisp.
Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands
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