Baked Tuna and Potato Purée: Easy & Delicious Dinner Recipe

Discover how to prepare an irresistible baked tuna and potato purée, a practical and delicious option for your dinner! Ideal for those looking for a comforting and easy-to-make meal.

Summary

• Ingredients
• Instructions
• Tips and Variations
• CHEF’S Tips

Ingredients

Potato Purée:

• 1 kg potatoes
• 1 cup milk
• 2 tablespoons butter
• Salt and pepper to taste

Tuna Topping:

• 2 cans solid tuna in oil, drained
• 1/2 chopped onion
• 1 chopped tomato without seeds
• 1/2 cup chopped olives
• 2 tablespoons chopped fresh herbs (parsley/cilantro)
• 2 tablespoons mayonnaise
• Grated Parmesan cheese to taste
• Olive oil for sautéing

Instructions

1. Cook the potatoes with skin in boiling water until tender.
2. Drain the potatoes and peel them while still hot.
3. Pass the potatoes through a masher or mash well with a fork.
4. In a saucepan, heat the milk with the butter.
5. Add the mashed potatoes and mix until a creamy potato purée is obtained.
6. Season with salt and pepper to taste. Set aside.
7. In a frying pan, sauté the onion in olive oil until golden.
8. Add the tomato and sauté for a few more minutes.
9. Add the drained tuna, olives, and fresh herbs. Mix well.
10. Add the mayonnaise and mix until all ingredients are incorporated.
11. In a baking dish, spread the potato purée on the bottom.
12. Cover with the tuna mixture.
13. Sprinkle grated Parmesan cheese on top.
14. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until golden brown.
15. Serve hot.

Tips and Variations

• For a creamier purée, add a little fresh cream.
• Substitute tuna with shredded chicken or sautéed ground beef.
• Add corn, peas, or other vegetables to the tuna topping.
• For a lighter version, use light mayonnaise and reduced-fat cheese.
• Try adding a little creamy cheese spread to the potato purée to make it even more flavorful.

CHEF’S Tips

To ensure a perfect baked tuna and potato purée, choose potatoes with high starch content, like Asterix potatoes. They result in a lighter and fluffier purée. When cooking the potatoes, add a little salt to the water to enhance the flavor. Don’t over-mash the purée, as it can become rubbery. Heat the milk and butter well before adding to the potatoes, so the purée becomes more homogeneous and creamy. When preparing the tuna topping, drain the oil well to prevent the dish from becoming too oily. Use fresh, good-quality ingredients for an even more delicious flavor. Serve the baked tuna and potato purée with a green salad for a complete and balanced meal.