Ready for a unique culinary experience? Our tuna casserole with a nacho crust is sure to surprise you!
Ingredients
- Onion – 1 piece
- Sugar – a pinch
- Zucchini – 300 g
- Black pepper – a pinch
- Canned red beans – 400 g
- Tomato paste – 1 tablespoon
- Parsley – 5 g
- Salt – a pinch
- Tuna in oil – 370 g
- Canned diced tomatoes – 800 g
- Emmental cheese – 100 g
- Nachos – 100 g
Preparation
- Dice Onion and Zucchini: Peel the onion and dice it. Clean the zucchini and dice it finely.
- Sauté Tuna with Vegetables: Drain the oil from the tuna, leaving about 2 tablespoons. Transfer to a hot pan and lightly crush with a spatula. Add onion and zucchini, sauté for 5-8 minutes, stirring occasionally.
- Cook Tomatoes with Tuna: Drain the tomatoes using a sieve, collecting the juice. Add tomatoes and tomato paste to the tuna, pour in about 200 ml of the collected tomato juice. Season with salt, pepper, and a pinch of sugar, simmer for 5-10 minutes over low heat.
- Add Beans to Tuna: Wash, dry, and chop the parsley. Drain and rinse the beans. Add them along with the parsley to the tuna, heat for 3 minutes. Transfer everything to an ovenproof dish.
- Bake the Casserole: Place the nachos in a freezer bag and lightly crush them. Sprinkle them over the casserole. Top with grated Emmental cheese. Bake in an oven preheated to 200°C for about 20 minutes until crispy.
Ready for an exceptional taste? Enjoy!
