Ingredients:

• 6 medium potatoes
• 1 tsp salt (for boiling potatoes)
• 1 onion, finely chopped
• 2 cans of tuna in oil, drained
• 150 ml (5.3 fl oz) cream
• Zest of 1/2 lemon
• 2 cloves of garlic, minced
• Salt, to taste
• Black pepper, to taste
• 200 grams (7 oz) mozzarella, shredded
• Olive oil, for sautéing
• A little rosemary, chopped (optional)

Directions:

1. Boil the Potatoes:
   • Peel and cut the potatoes into slices or cubes.
   • In a large pot, add the potatoes and enough water to cover them. Add 1 tsp of salt.
   • Bring to a boil and cook the potatoes until tender, about 10-12 minutes. Drain and set aside.
2. Prepare the Onion and Garlic:
   • While the potatoes are boiling, heat a drizzle of olive oil in a large skillet over medium heat.
   • Add the chopped onion and sauté until soft and translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Assemble the Tuna Mixture:
   • In a large mixing bowl, combine the sautéed onion and garlic, drained tuna, cream, lemon zest, and rosemary (if using).
   • Season with salt and black pepper to taste. Mix well to combine all the ingredients.
4. Layer the Dish:
   • Preheat your oven to 180°C (350°F).
   • In a greased baking dish, spread half of the boiled potatoes evenly on the bottom.
   • Spoon the tuna mixture over the potatoes, spreading it out evenly.
   • Top with the remaining potatoes, then sprinkle the shredded mozzarella cheese over the top.
5. Bake:
   • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
6. Serve:
   • Remove the dish from the oven and let it cool slightly before serving.
   • Garnish with additional rosemary or fresh herbs if desired.

Serving Suggestions:

• Serve this dish with a side of steamed vegetables or a fresh green salad.
• It pairs well with a slice of crusty bread to soak up any extra sauce.

Cooking Tips:

• For a crispier top, broil the dish for the last 2-3 minutes of baking.
• You can add other vegetables like peas, spinach, or mushrooms to the tuna mixture for extra flavor and nutrition.

Nutritional Benefits:

• Tuna: A great source of lean protein and omega-3 fatty acids.
• Potatoes: Provide potassium, vitamin C, and fiber, making this dish filling and nutritious.

Dietary Information:

• Gluten-Free: Yes (ensure the cream and all other ingredients are gluten-free)
• Vegetarian: No

Nutritional Facts (per serving, based on 6 servings):

• Calories: Approximately 380 kcal
• Protein: 20g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 3g
• Sodium: 450mg

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

• This dish is a quick and easy way to turn canned tuna into a comforting and satisfying meal.
• The combination of creamy potatoes, savory tuna, and melted cheese makes it a crowd-pleaser.
• It’s budget-friendly and made with simple ingredients that you probably already have in your pantry.

Conclusion: This cheesy tuna and potato bake is the perfect example of how you can create a delicious and comforting meal with just a few affordable ingredients. Whether you’re cooking for your family or looking for a dish to impress guests, this recipe is sure to become a favorite. Try it out and enjoy a hearty dinner that’s both easy to make and full of flavor!

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Frequently Asked Questions (FAQs):

1. Can I use a different type of cheese?
   • Yes, you can use cheddar, gouda, or any other melting cheese you prefer.
2. What if I don’t have cream?
   • You can substitute cream with half-and-half, whole milk, or a mixture of milk and a little butter for richness.
3. Can I use fresh tuna instead of canned?
   • Yes, you can use cooked and flaked fresh tuna, but canned tuna is more convenient for this recipe.
4. How do I make this dish ahead of time?
   • Assemble the dish up to the point of baking, cover, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if needed.
5. Can I freeze leftovers?
   • Yes, you can freeze leftovers in an airtight container for up to 1 month. Thaw in the refrigerator before reheating.
6. What other herbs can I use besides rosemary?
   • Thyme, parsley, or dill would also complement the flavors in this dish.
7. Can I add more vegetables?
   • Absolutely! Adding peas, corn, or spinach can make the dish even more nutritious.
8. How can I make the dish lighter?
   • Use low-fat cream or milk, and reduce the amount of cheese to lighten the dish.
9. Is it necessary to boil the potatoes first?
   • Boiling the potatoes ensures they are tender in the final dish. If you skip this step, the potatoes may not cook through in the oven.
10. What can I serve with this dish?
    • A fresh salad, roasted vegetables, or a simple side of green beans would pair well with this tuna and potato bake.