Pepper Tuna Au Gratin

On the first day of the weekend, I feel like unwinding with a drink and a simple hot meal. We were out of chicken and I found some fresh (frozen a day previously) Tuna in the freezer. About 20 minutes of active cooking (excluding baking and preparation time) make this a very convenient meal. Did I mention it tastes divine?

Pepper Tuna Au Gratin
  • 350 grams fresh Tuna, chopped
  • 200 grams chopped onions
  • 5 medium potatoes, boiled
  • 1 tbsp fresh ground pepper
  • salt, garlic salt to taste
  • 2 cups chopped cabbage
  • 100 ml milk
  • 1/2 cup grated Gruyere cheese
  • 1 cup grated cheddar
  • 2 – 3 drops Maggi seasoning
  • 1 tsp mixed herbs (thyme, rosemary…)

Method:

  1. Saute the onions in a little oil.
  2. When soft, add the pepper and saute for 1 minute
  3. Add the tuna and fry for another 2 minutes on a low flame
  4. Add the mixed herbs and Maggi seasoning and fry, stirring occasionally for 2 minutes. Then take off the heat.
  5. In the meanwhile, mash the potatoes, add the Gruyere cheese, 1/2 cup cheddar, season with garlic salt.
  6. Add enough milk to the potatoes that it comes a thick, smooth paste. It should not flow.
  7. Mix 4 tablespoons of the potato mixture with the tuna mixture, to bind it.
  8. In an ovenproof bowl, put all the tuna and pat it down at the bottom
  9. For the next layer, add the cabbage and spread evenly
  10. Next, sprinkle the remaining 1/2 cup of cheddar over the cabbage
  11. Add the potato mixture now. It may be a good idea to make a few swirls etc on the surface.
  12. Pop it into the oven on 250 degrees and bake till the potatoes are slightly stiff.
  13. Now dot the surface with butter all over and put it back into the oven
  14. Bake till the surface is golden brown with dark spots. The dark spots shouldn’t be too brown.

Tip: A Gratin is always served in the vessel it is cooked in. Have you tried Corningware? We’ve just picked up some and they work well for such dishes. Remember, you don’t need a sauce with this, so your potato mixture shouldn’t be too dry. Serve with garlic bread or just toast and butter or aioli.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.