Tuesday, 10 April 2012

The good old days...

Everytime I make a tuna casserole, it brings me back to the golden university days where canned tuna was the most favourite of all the visitors my small studi kitchenette ever used to get. All bombarded with assignments and deadlines, there was hardly any time for sumptuous meals in life, so a quick baked tuna casserole was indeed one of the ineffable joys that my friends and I used to indulge in occasionally. I repeat -  "joys" that we used to allow ourselves. It had all the qualities the poor lonely souls away from home could dream of: tasty - warm - fresh - nutritious - convenient and above all inexpensive!

The good old university days are over but I still treasure the tasty memories of it and its actually quite nice to revisit the cherished times from the past by having the old favourites served on the dining table every now and then.










Tuna Cake


Ingredients:

6 potatoes
1/2 cup canned sweet corn
180 g canned tuna
salt and pepper
1/2 tsp powdered chicken/vegetable broth, optional
1 cup milk
1 cup heavy cream
2 1/2 tbs all purpose flour
2 tsp oil
2 tsp butter
1/2 cup grated cheese like cheddar, gouda or emmental
1 egg
Red chili flakes, optional

Wash, peel and slice potatoes.





Boil potato slices in salted water. Drain and line the bottom of a greased spring pan with these.





Try placing the slices as close to one another as possible, itll help against a sticky cake base later.




Spread a layer of canned tuna over the pototoes.




Then a layer of sweet corn.




Season with salt and pepper.

Heat butter and oil in a sauce pan. Add flour while stirring continuously to avoid lumps.

Remove from heat and pour in milk and heavy cream. Keep stirring. Season with salt, pepper and powdered broth.





Transfer back onto the heat and cook until thick and creamy. Add egg as well as the grated cheese and mix well.




Pour the sauce over the potato-tuna base. You may like to sprinkle the chili flakes on top for a spicy touch.




Bake in preheated oven at 190 C until set.

Remove from oven and allow to cool a bit.





Remove from pan and decorate with mashed potato rosettes (optional).






Cut in slices and serve with warm baguette.

1 comment:

  1. This looks delicious! Definitely going to put it on our to-try list of recipes.

    -Minted Magazine, mintedmag.com

    ReplyDelete