Tuna gratin

TUNA GRATIN

Portions : 4 - Preparation : 10 minutes - Cooking time : 35 minutes

Ingredients

• 30 ml (2 tablespoons) butter
• 60 ml (4 tablespoons) flour
• 500 ml (2 cups) milk
• 2 pinches nutmeg, grated
• 2 shallots, chopped
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 500 ml (2 cups) sliced button mushrooms
• 2 garlic cloves, chopped
• 1 pinch cayenne pepper
• 125 ml (1/2 cup) white wine
• 2 cans canned tuna
• 1 egg
• 60 ml (4 tbsp.) breadcrumbs
• 60 ml (4 tbsp.) grated Parmesan cheese
• salt and pepper to taste

Preparation

1. Heat the butter in a saucepan over low heat and whisk in the flour to create a roux. Add half the milk and whisk vigorously to prevent lumps forming. Still over low heat, whisking constantly, add the remaining milk, nutmeg and season to taste. Stirring constantly, bring the sauce to the boil and continue cooking until you obtain a thick, creamy texture. Check the seasoning. Set the béchamel aside.
2. Preheat oven, rack in center, to 200° C (400° F).
3. In a hot frying pan, sauté the shallots in a little fat of your choice, until golden.
4. Add the rest of the fat and the button mushrooms, and sauté for a few minutes until golden-brown.
5. Add the garlic, cayenne pepper, salt and pepper and stir. Deglaze with white wine and reduce to dryness.
6. In a bowl, flake the tuna with a fork, then add the hot mixture and stir.
7. Add the tuna mixture to the béchamel sauce, followed by the egg, and check the seasoning.
8. Pour the mixture into an ovenproof gratin dish. Sprinkle the breadcrumbs and Parmesan over the top and bake for 20 minutes.