Tuna Bake

It’s Summer here in South Africa and hot. This means that the kitchen (and to be in front of the stove) is not my favourite place at the moment.

Today I’m sharing a recipe that takes minimum effort and almost no time in front of the stove. And the bonus is that it can be served hot or cold.

We always have a can of tuna (or two) in the pantry. I can eat tuna out of the can just like that, but for Berto to enjoy it, the dish needs to be jazzed up a bit.

Put it on the table:

The most effort of this dish is to finely chop the onion and green pepper; the rest is easy-peasy. You can also replace the chips (or crisps as it is known in other parts of the world) with fine breadcrumbs.

Ingredients

2 tins Tuna, drained

2 small packets of cheese and onion chips, crushed (or replace with breadcrumbs)

½ green pepper, finely chopped

1 onion, finely chopped

100ml chutney

100ml mayonnaise

150ml milk

3 eggs

1 cup cheese, grated

Heat a little oil or butter in a pan and add the chopped onion and green pepper. Fry it until it is soft and translucent.

Fry onion and green pepper

Now you can happily move away from the stove. Add the rest of the ingredients together with the fried onion and green pepper in a mixing bowl and mix well.

Mix all the ingredients well

Place the tuna mixture in an ovenproof and greased bowl. In addition, I also sprinkled some grated cheese on top. Bake the dish now in a preheated oven for 30 minutes at 180°C.

Ready for the oven

After 30 minutes the cheese was melted and the dish set. All that was left now, was to (impatiently) wait for it to cool down a bit.

Tuna bake

A few fresh lettuce leaves and small tomatoes rounded off the tuna dish perfectly. After all the big meals over Christmas and birthday cake recently, this was a plate of food that no one had to feel guilty about … and it was delicious!

Healthy and delicious