Tuna in nacho breadcrumb? You’ll find this combination in our fish casserole! Will you be tempted?
Ingredients
- Onion – 1 piece
- Sugar – 1 pinch
- Zucchini – 300 g
- Black pepper – 1 pinch
- Canned red beans – 400 g
- Tomato paste – 1 tablespoon
- Parsley – 5 g
- Salt – 1 pinch
- Tuna in oil – 370 g
- Canned chopped tomatoes – 800 g
- Emmental cheese – 100 g
- Nacho chips – 100 g
Preparation
Peel and dice the onion. Clean the zucchini and dice it finely. Drain the oil from the tuna, leaving about 2 tablespoons. Transfer to a hot pan and lightly crush with a spatula. Add the onion and zucchini, sauté everything for 5-8 minutes, stirring occasionally.
Meanwhile, drain the tomatoes in a sieve, collecting the juice. Add the tomatoes and tomato paste to the tuna, pour about 200 ml of the collected tomato juice. Season with salt, pepper, and a pinch of sugar, then simmer for 5-10 minutes over low heat.
Wash and chop the parsley. Drain the beans in a sieve, rinse well, and drain. Add them along with the parsley to the tuna and heat for 3 minutes. Transfer everything to a baking dish. Transfer the nacho chips to a freezer bag and lightly crush them. Sprinkle over the casserole. Top with grated cheese. Bake the casserole in an oven preheated to 200°C for about 20 minutes until crispy.
