Tuna Casseroles
Tan R E
Delicious and nutritious tuna-filled casseroles, ideal for keeping in your Lent recipe book. Show off this simple dish with French influences to your friends.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 200 grams flour
  • 1 pinch salt
  • 100 grams butter
  • 1 egg yolk
  • 30 milliliters water, fry
  • 60 grams Dijon mustard
  • 1 tablespoon butter
  • 1 white onion, small
  • 3 cans tuna
  • 2 tomatoes
  • 150 grams sour cream
  • salt, and pepper to taste
  • peppermint, or parsley for decoration
Preparation
40 mins
30 mins
Medium
  • Preheat the oven to medium heat (180° C).
  • For the dough, mix the flour, salt, and 100 gr of butter, rubbing with your hands until you obtain a sandy dough.
  • Add the egg yolk and water and knead until obtaining a homogeneous dough, being careful not to overwork it.
  • Place the dough in a clean bag and refrigerate for half an hour.
  • While the dough is chilling, finely chop the onion and lightly fry it in a pan with the remaining butter, without letting it take on much color.
  • Remove the onion from the heat and place it in a bowl, add the previously drained tuna, season with a little salt, and mix well; set aside.
  • Grease and flour a muffin mold for 6 portions.
  • Remove the dough from the refrigerator and roll it out carefully to a thickness of approximately 3 millimeters.
  • To form the little casseroles, cut the dough into discs larger than the base of the muffin mold, that is, approximately 10 cm.
  • Place the dough discs in the molds, pressing the dough into the base to thin it out and cover the entire mold; it should be thin in the end.
  • Brush the casseroles with mustard using a small spoon, being careful not to break them.
  • Add the tuna filling almost to the edge.
  • Cut the tomatoes into thick slices and place them on top of the tuna; if they are small, you can add several, and if they are large, one slice will suffice.
  • Add a tablespoon of cream, or enough to completely cover the tomato.
  • Season with salt and pepper to taste.
  • Bake for 30 minutes at 180°C, or until the dough is golden.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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