Tuna Ragout with Parmesan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g butter
- 1 onion (s), finely diced
- 50 grams flour
- 600 ml milk
- Salt and pepper, from the mill
- 2 tablespoon mustard
- 2 tablespoon Worcestershire sauce
- 175 g parmesan, rated
- 4 cans tuna, in oil
- 40 g capers
- 200 g cheese (Emmentaler), baked
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees. In a saucepan, sauté the onions in hot butter until golden brown. Dust the flour over it and stir well. Remove the saucepan from the hob, stir in the milk, add salt and pepper and bring to the boil again.
- Drain the tuna over a sieve. Finally mix in the mustard, Worcestershire sauce, Parmesan and tuna. Bring to the boil for 2 minutes and stir well. Put the mixture in the ragout in small bowls, sprinkle with cheese and place in the preheated oven until the cheese is golden brown.
- Serve with baguette or toast and refine the ragout with Worcester sauce as you like.
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