Wild Albacore Tuna and Potato Casserole Ingredients: 1 can (150 gr/5.3 oz) RAINCOAST TRADING Wild Albacore Tuna, drained and flaked 8 small potatoes, sliced ⅛ inch (2mm) thick 8 garlic cloves, peeled 1 large white onion, peeled, cut in half then sliced ⅛ inch (2mm) thick Freshly ground black pepper 1 Tbsp (15ml) olive oil 1½ tsp (7ml) lemon juice ½ tsp (2ml) fresh rosemary or ¼ tsp (1ml) dried ½ Tbsp (7ml) butter ½ lb (250gr) mushrooms, sliced 2 Tbsp (25ml) vegetable stock 1 cup (250ml) heavy cream, (light cream or milk may be used to reduce the fat) ½ cup (125ml) grated parmesan cheese Preparation: Place rack in the middle of the oven Preheat oven to 350 degrees F /180C Place potato slices, peeled garlic and sliced onion in 11 inch /3L casserole dish Toss with ground pepper, olive oil, lemon juice, rosemary and thyme Cover and bake for 20 minutes Sauté mushrooms over medium heat for 5 minutes To the mushrooms, add vegetable stock and half the cream; let reduce for 2-3 minutes, then add last of cream Reduce sauce to nice consistency, not too thick, not too thin Remove potatoes from oven. Place flaked tuna on top of potato mixture Cover with mushroom sauce; sprinkle parmesan cheese on top Place covered casserole in oven for 15 minutes If you wish to brown the top, remove lid for 3-4 minutes of cook time Serves 2-4
