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Tuna Moussaka Recipe
Ingredients
- Bechamel sauce
- 1 tbsp (15 mL)butter
- 4 tsp (20 mL)all purpose flour
- 1 1/4 cup (300 mL)light cream
- salt and black pepper, to taste
- 1 pinchcumin, ground
Moussaka :
- 2 zucchini, finely sliced
- 1 tbsp (15 mL) butter and olive oil (each)
- Salt and black pepper, to taste
- 4 cans (85 g each) Clover Leaf Flaked Light Tuna-Spicy Thai Chili
- 1/2 cup (125 mL) marinara sauce or tomato sauce
- 1/4 cup (50 mL) finely chopped onion
- 1 Italian tomato, diced and seeds removed
- 1 tbsp (15 mL) Dijon mustard and fresh chopped basil (each)
- 1 sliced garlic clove
- 2 cups (500 mL) mashed potatoes, warm
| PREP TIME 25m |
COOK TIME 35m |
TOTAL TIME 1h |
YIELD 6 servings |
|---|
Instructions
Bechamel sauce :
- Melt the butter in a small saucepan over medium heat.
- Add in the flour and cook, stirring, for 1 minute.
- Gradually add cream, stirring lightly with a whisk.
- Cook, beating gently with a whisk for 5 to 7 minutes or until liquid thickens.
- Stir in pepper, salt and cumin. Set aside.
Moussaka :
- Preheat oven to 350 F (180 C).
- In a non-stick skillet over medium high, brown zucchini slices lightly in butter and oil.
- Season with salt and pepper.
- Place half the zucchini in single layer in bottom of a greased 8-inch (20 cm) pan.
- Add the tuna.
- Stir marinara sauce, onion, tomato, Dijon mustard, basil and garlic.
- Spread evenly over the zucchini.
- Mix 1/4 cup (50 mL) béchamel with mashed potatoes.
- Spread potatoes evenly over the tuna-marinara mixture.
- Arrange remaining zucchini slices evenly over the potatoes.
- Spread the remaining bechamel sauce over the zucchini.
- Bake covered for 20 minutes, remove cover and bake for 10-15 minutes or until the surface is golden and bubbly.
- Serve hot.
A recipe from Clover Leaf
2021-03-03
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