Fresh Tuna Casserole (Stufat Tat-Tunnagg)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 x 115 g/4 oz tuna steaks salt and freshly ground black pepper 1 leek
about 4 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped
675 g/1-1/2 lb potatoes, thinly sliced 450 g/1 lb ripe tomatoes, peeled and sliced 1 tablespoon capers, drained and rinsed
2 tablespoons chopped black olives 1 teaspoon finely chopped fresh mint 175 ml/6 fl oz water
finely chopped flat-leaf parsley, to garnish



1 Preheat the oven to 180 C/350F/gas mark 4. Remove and discard the skin from the tuna if present. Wipe the tuna with damp kitchen paper. Season lightly with salt and pepper. Trim the root and most of green leaves from the leek; cut in half lengthwise, wash well and slice finely.
2 Heat half the oil in a frying pan. Add the onion and garlic and cook gently for about 10 minutes, until the onion is transparent. Stir in the leek and cook for 5 minutes.
3 Lightly oil a baking dish and place a layer of potato slices over the base. Tip with half the tomatoes and half the onion mixture, and season with salt and pepper. Place the fish on top in a single layer, and spread with the remaining tomatoes and mint, season lightly with salt and pepper and cover with the remaining potatoes. Pour the water over and drizzle with the remaining oil. Cover the dish with a lid or foil and bake for about 45 minutes, until the potatoes are tender. Remove the cover in the final 10 minutes to brown the top. Sprinkle with chopped parsley and serve directly from the dish.

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