Crunchy-Topped Tuna Recipe

Name: Crunchy-Topped Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g potatoes, peeled, chopped; ¾ cup milk; salt and pepper; 15 g butter; 100 g mushrooms, sliced; 420 g cream of mushroom soup; 425 g tuna in brine, drained and flaked; 4 tomatoes, peeled, seeded and chopped; ½ cup breadcrumbs; ¼ cup parmesan cheese; 20 g butter, extra, melted

Servings: persons

750 g potatoes, peeled, chopped
¾ cup milk
salt and pepper
15 g butter
100 g mushrooms, sliced
420 g cream of mushroom soup
425 g tuna in brine, drained and flaked
4 tomatoes, peeled, seeded and chopped
½ cup breadcrumbs
¼ cup parmesan cheese
20 g butter, extra, melted

1
Preheat oven at 180c.
2
Boil or steam potatoes until tender; drain.
3
Return to low heat, mash, add milk and continue to mash until smooth and creamy.
4
Remove from heat, season with salt and pepper.
5
Heat butter in pan, add mushrooms; add soup, stir over heat until mixture boils.
6
Remove from heat; stir in tuna.
7
Place tuna mixture into large oven-proof dish, sprinkle with the chopped tomato.
8
Spoon mashed potato evenly over tomato and sprinkle with topping.
9
bake for 30 minutes or until topping is golden.
10
TOPPING.
11
Combine the last 3 ingredients in small bowl.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 750 g potatoes, peeled, chopped, ¾ cup milk, salt and pepper, 15 g butter, and more.

Yes, Crunchy-Topped Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crunchy-Topped Tuna

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