Colorful Potato and Tuna Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g onion (s), diced
- 2 cans tuna, in its own juice (a total 300g drained weight)
- 1 can corn, (340g or 285g drained weight)
- 175 g red pepper (s) (approx. One medium-sized)
- 100 g peas, frozen
- 2 tablespoon olive oil
- 850 g potato (s), cooked, thinly sliced
- 150 g yourt, 3.5% fat
- 100 ml milk, 1.5% fat
- 1 egg (s)
- 1 tablespoon parsley, fresh, chopped
- 4 teaspoons onion (s) (fried onions)
- 75 g cheese (ratin cheese), liht (15% fat)
- salt and pepper
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Preheat oven to 200 degrees.
- Heat a tablespoon of olive oil in a non-stick pan, fry the onions until translucent and gradually add the tuna, the remaining vegetables and the parsley, fry everything briefly. Season with salt and pepper. Take the pan off the stove.
- Brush a baking dish with the second tablespoon of olive oil. Cover the base with a third of the potato slices, lightly salt and pepper them. Spread half of the vegetable and tuna mixture on top, cover with another third of the potatoes, season, then the second half of the vegetables on top, finish with the rest of the potatoes and season slightly again.
- Beat the egg with the milk and yoghurt, season with nutmeg, salt and pepper and spread over the casserole. Sprinkle with gratin cheese and fried onions and bake until golden yellow (about 30 minutes).
- With four really generous servings, this dish has only 450 kcal and is extremely low in fat.
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