Tuna and rapini gratin

Serves : 4

Preparation time: 10 minutes

Cooking time : 35 minutes

Ingredients

• 2 bunches rapini
• 2 cans tuna, drained and flaked
• 250 ml (1 cup) cheddar cheese, grated
• 500 ml (2 cups) homemade béchamel sauce
• 2 garlic cloves, minced
• 3 ml (1/2 tsp.) nutmeg
• 500 ml (2 cups) cooked quinoa
• 60 ml (4 tbsp.) breadcrumbs
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 180°C (350°F).
2. Blanch rapini in a large pot of boiling, salted water. Drain.
3. In a bowl, combine tuna, rapini, cheese, béchamel sauce, garlic, nutmeg, salt and pepper.
4. Spread the quinoa over the bottom of a gratin dish, add the prepared mixture, cover with breadcrumbs and bake for 30 minutes.