TUNA POTATO CASSEROLE
Ingredients:
- 250g Carisma potatoes, peeled and sliced
- 150g canned (in water or brie) or fresh tuna
- 1 teaspoon butter (7g)
- 50g onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon flour
- 200ml almond milk
- 1 teaspoon dried oregano
- 50g low-fat mozzarella, grated
- 1 tablespoon low-fat mayonnaise
- ½ teaspoon hot sauce
- 1 teaspoon mustard sauce
- salt and pepper to taste
Instructions:
- Boil the potatoes in salted water, using a teaspoon of salt, for about 6 to 8 minutes or until the potatoes are crisp-tender. Drain the potatoes and keep aside. Heat the butter in a pan until it melts. Add the onion and garlic in it and cook the potatoes until the onion is tender.
- Add the flour to the pan and stir it for a minute. Pour the milk to the pan gradually and keep on stirring the ingredients so that no lumps are present in the sauce. Add the tuna, remaining salt, black pepper, oregano, and mix everything well until the mixture is well blended.
- Cook everything for about 5 to 7 minutes or until the mixture thickens. Remove the pan from heat and keep it aside. Preheat the oven to 200 degrees C. Layer half of the sliced potatoes in a baking dish, spread half of the tuna sauce over it, then the remaining potatoes, followed by the final layer of mozzarella on top.
- Bake the casserole for about 25 minutes or until the cheese melts and turns brown in colour. Meanwhile, mix the mayonnaise, hot sauce, and mustard in a small bowl. Take out the baking dish from the oven after 25 minutes and spread the mayonnaise mixture on top of the cheese layer.
- Bake it again for another 5 to 10 minutes or until the top layer has a lovely brown crust on top. Serve hot and enjoy!
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