Tuna bake with Vegetables

In this rustic looking baked dish, canned tuna is combined with assorted
vegetables and whole egg mayonnaise. It is then finished off in the oven with a
creamy sauce that is encrusted in a mix of herbs, breadcrumbs and tasty cheese
for added texture and a savoury taste. This hearty and substantial bake can be
served on its own or you may serve with a buttered crusty bread for a nourishing
and healthy lunch or dinner.

Servings: 6

Author:

Prep Time
1 hour

Cook Time
25 minutes

Resting time
15 minutes

Total Time
1 hour, 40 minutes

Course:

Main Course

Cuisine:

Fusion Modern Australian

Keywords:

fish bake seafood bake Tuna bake

Instructions

1 Preheat oven to 220°C.
2 Drain and flake the tuna and add to a large glass bowl. Sprinkle 2 tsp. lemon
juice and give it a quick stir.
3 Add eggs, potatoes, carrots and peas. Add mayonnaise, powders, chopped dill and
the reserved lemon juice. Stir well to combine. Add more mayonnaise if required,
but ensure that the mixture is not too wet. Season with salt to taste, if
required.
4 Spread the mixture evenly in a lightly greased square, oval, rectangular or
round baking dish. Top with the prepared Bechamel sauce. Then the breadcrumb
topping and bake for 20-25 minutes or until the top is golden. Rest for 15
minutes.
5 Enjoy with crusty bread for lunch or for dinner.
6 Melt butter in a medium size saucepan over low to medium heat. Add dill and
combine quickly. Add flour gradually and cook stirring continuously for 1
minute. Stir in milk gradually and whisk continuously to remove lumps, if any.
The sauce needs to be creamy and free of all lumps.
7 Bring to the boil. Add nutmeg, ground fennell, pepper and salt. Stir from time
to time and cook till the mixture has thickened (3-5 minutes). Remove from heat
and set aside.
8 Combine all ingredients and set aside.

Tuna bake with Vegetables

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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