Canned tuna gets a starring role in this incredibly flavorful and affordable casserole! It’s the perfect example of how simple ingredients can come together to create a satisfying and delicious meal. This recipe has taken the internet by storm, and for good reason – it’s easy to prepare, uses pantry staples, and stretches your grocery budget further.
But don’t be fooled by its simplicity! This casserole is packed with flavor. Creamy potatoes, savory tuna, a touch of lemon zest, and a cheesy topping combine to create a dish that everyone will love. Plus, it’s incredibly versatile. Feel free to customize it with your favorite add-ins!
Let’s create this crowd-pleasing casserole!
Ingredients:
- 6 medium potatoes
- 1 teaspoon salt (for boiling potatoes)
- 1 onion
- 2 cans (5 oz each) tuna in oil, drained
- 150 ml (5.3 fl oz) heavy cream (or whipping cream)
- Zest of 1/2 lemon
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 200 grams (7 oz) mozzarella cheese, shredded
- Olive oil
- A sprig of fresh rosemary (optional)
Instructions:
1. Boil the Potatoes:
- Peel and cut the potatoes into evenly sized pieces.
- Place them in a pot, cover with cold water, and add the teaspoon of salt.
- Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and set them aside to cool slightly.
2. Prepare the Onion and Tuna:
- While the potatoes are cooking, slice the onion into thin half-rings.
- In a separate bowl, drain the oil from the canned tuna and mash it with a fork.
3. Assemble the Casserole:
- Preheat your oven to 200°C (390°F).
- Grease a baking dish with olive oil.
4. Layer the Ingredients:
- Start by creating a base layer with half of the cooked and sliced potatoes.
- Top the potatoes with the sliced onions.
- Spread the mashed tuna evenly over the onions.
- Sprinkle half of the shredded mozzarella cheese over the tuna layer.
5. Make the Cream Sauce:
- In a medium bowl, whisk together the heavy cream, lemon zest, and minced garlic. Season with salt and black pepper to taste.
6. Complete the Layers and Bake:
- Pour the cream sauce evenly over the casserole.
- Top with the remaining sliced potatoes and sprinkle with the rest of the shredded mozzarella cheese.
- If using, add a sprig of fresh rosemary on top for a touch of fragrance (remove before serving).
7. Bake and Serve:
- Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly, and the potatoes are tender throughout.
- Remove from the oven and let cool slightly before serving.
More Info:
- Feel free to experiment with different types of cheese. Gruyere, parmesan, or a cheddar and mozzarella blend would all work well in this recipe.
- Chopped fresh herbs like parsley or dill can be added to the cream sauce for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Conclusion:
This tuna and potato casserole is a delicious and budget-friendly meal that’s sure to become a family favorite. It’s easy to prepare, uses readily available ingredients, and is endlessly customizable. So ditch the boring canned tuna and try this flavorful and satisfying casserole instead!