Tuna and Corn Gratin
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Prep Time
20 Minutes
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Cook Time
40 Minutes
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Yield
1
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Difficulty Level
Easy
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 300g baby spinach
- 3 ears of corn, kern removed
- 2 eggs
- 1 tbsp Dijon mustard
- 2 tbsp plain flour
- 300ml thickened cream
- 2 x 185g can Safcol Tuna in Springwater, drained
- Pinch nutmeg
- 125g smoked scamorza, cut into 2cm pieces
- 1 small handful of grated pecorino cheese
- Salt & pepper
Instructions
- Preheat the oven to 180C and grease a gratin dish with oil or butter.
- Heat oil in a large frying pan and fry the onion to soften. Add the baby spinach and a pinch of salt and cook until just wilted. Remove and cool a little
- Add the corn kernels to a food processor and blitz to puree. While the motor is still going add the eggs, mustard, flour, cream and nutmeg. Keep blending until smooth and season with salt and pepper.
- Fold tuna through the spinach and onion mix and pour into a 2-litre gratin dish. Scatter over the scamorza cheese, then pour the corn mixture over it and grate the pecorino on top.
- Bake for 30-40 minutes or until just set. Cool for 10 minutes before serving.
| Servings: | 4 |
| Ready in: | 60 Minutes |
| Course: | Dinner, Comfort Food |
| Recipe Type: | Bakes, Video Recipes |
| Ingredient: | Tuna |
Tuna and Corn Gratin
If you love the taste of fresh corn, then you’ll most certainly love this Tuna and Corn Gratin. Essentially a corn souffle, the tuna makes this a hearty family meal. It’s also very kind to the hip pocket. Watch Justine Schoefield show just how easy this gratin is to prepare.
If you’re looking for more inspirational and tasty tuna recipe ideas, check out our complete range of easy to make tuna recipes.
