You may not have thought about putting ‘tuna’ and ‘lasagna’ together, but my mother did and this recipe from her Recipe book is tasty and will please a crowd!

What you will need:

Tuna Filling:

2 large tins tuna

1 chopped onion

1 crushed clove garlic

1 red capsicum, chopped finely

1 bottle of tomato passatta

2 teaspoons tomato paste

2 teaspoons red wine vinegar

1/4 cup white wine

White Sauce:

100 grams flour

60 grams butter

1 L milk

1/2 teaspoon salt

pinch nutmeg

2 tablespoons chopped capers ( optional)

Lasagna Sheets

1 cup grated cheddar cheese

Method:

Tuna Filling:

Sauté the onion and garlic in a large frying pan or saucepan until the onion is soft and starting to brown. 

Add all other ingredients for the filling, bring to the boil and simmer lightly for about 5 minutes over a low heat. 

Set aside. 

White Sauce:

Melt the butter over a low heat, add in the flour to make a roux. Take off the heat and stir in the milk until the mixture is smooth. Add the salt and nutmeg. 

Return to the stove and stir the pan constantly as it cooks over a medium heat. When it comes to the boil, reduce the heat and keep stirring for 1 minute until the mixture thickens.

Set aside. 

Putting it all together:

Grease a large lasagna dish and add the tuna filling, white sauce and lasagna sheets in layers. Start with a layer of tuna filling, and finish with the white sauce. Top with grated cheddar cheese. 

Bake in the oven at 200 C for approximately 25 minutes until the cheese is melted and browning. 

Enjoy!

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Until next time,

 

 

Gillian (and Andrew)