Basil tuna bake
|2||tuna — tinned in olive oil|
|tomatoes, chopped — cup cherry tomatoes|
|2||garlic — cloves, minced|
|2||spring onion — chopped|
|1||onion — chopped|
|fresh basil — handful|
|1 Tbs||fresh parsley — chopped|
|1||cauliflower — whole head|
|1/2 cup||yoghurt — full cream, Greek|
|1||cheese — mozzarella and cheddar, grated|
|salt and freshly ground black pepper|
Preheat the oven to 180°C.
Steam the head of cauliflower until soft when inserted with a knife.
In a casserole dish, combine the drained tuna, tomatoes, garlic, spring onions, fresh herbs, onion and a good grind of black pepper. Don’t worry about adding salt, as the tuna should be salty enough.
In a blender, blitz the cooked cauliflower, yoghurt, butter, egg, salt and pepper until it becomes sloppy but smooth.
Mix the tuna basil mix so it’s well combined and flattened.
Next, pour the cauliflower topping over the basil tuna and spread over evenly with the back of a spoon.
Sprinkle over the grated cheese and a dash of paprika and bake in a preheated oven for 30 – 40 minutes, or until the topping is cooked through and the cheese is melty and crisp.
Serve with a simple rocket and herb salad and a splash of your favourite vinaigrette.
Use a sustainable, line-caught brand of tuna, ideally canned in olive
oil. Otherwise get the brine variety and add a drizzle of your own olive
oil once drained.
Serves 2 – 4.
Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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