Ingredients
Scale
- 2 cans (5 ounces each) tuna, drained
- 1 onion, cut into half-rings
- 5 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 180 ml (6 fl oz) hot milk
- 20 g (0.7 oz) butter
- 60 g (2 oz) mozzarella cheese, grated
- Olive oil
- Salt and black pepper to taste
Instructions
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Prep the Vegetables:
- Heat a drizzle of olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Boil the potatoes in a pot of salted water until tender. Drain well.
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Make the Tuna Mixture:
- Add the drained tuna to the skillet with the onions.
- Stir in the tomato paste and a ladleful of the potato water.
- Simmer for 2-3 minutes, or until heated through.
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Mash the Potatoes:
- Mash the potatoes with the butter, hot milk, salt, and pepper until smooth and creamy.
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Assemble the Casserole:
- In a greased baking dish, layer the mashed potatoes, tuna mixture, and another layer of mashed potatoes.
- Top with grated mozzarella cheese.
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Bake:
- Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes