Tuna Moussaka Recipe

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.