Tuna Moussaka - Safcol

Name: Tuna Moussaka - Safcol
Ingredients: 4 potatoes, sliced 1cm thick; 1 eggplant, sliced 1cm thick; ¼ cup extra virgin olive oil; 2 onions, finely chopped; 3 cloves of garlic, roughly chopped; 2 cinnamon sticks; Pinch dried oregano; 800g canned whole peeled tomatoes; 1 x 425g can Safcol Tuna in Springwater , drained; 50g butter; 50g flour; 2 cups hot milk; ½ tsp ground clove; 200g kefalograviera cheese (or cheddar or parmesan); Preheat the oven to 180°C.; For the sauce heat the remaining oil in a large saute pan and add the onion and garlic. Sweat off and cook until softened, then add the cinnamon sticks, oregano and tomatoes.; For the béchamel, melt the butter in a saucepan over a low heat. Add the flour and stir quickly to make the roux.; To assemble, grease a baking dish and place a single layer of cooked potatoes.; Pour over the tuna sauce and spread to completely cover the potatoes; Add the eggplant and remaining potatoes and spread over the béchamel.; Sprinkle over the remaining cheese and bake in the oven at 180°C for 30-35 minutes until golden on top.; Let the moussaka rest for 5-10 minutes before slicing and serving.

www.safcol.com.au

Moussaka is a well known Greek dish traditionally made with lamb but here’s a variation of the dish swapping lamb with tuna!. It’s a meal the family can enjoy

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Ingredients

4 potatoes, sliced 1cm thick
1 eggplant, sliced 1cm thick
¼ cup extra virgin olive oil
2 onions, finely chopped
3 cloves of garlic, roughly chopped
2 cinnamon sticks
Pinch dried oregano
800g canned whole peeled tomatoes
1 x 425g can Safcol Tuna in Springwater , drained
50g butter
50g flour
2 cups hot milk
½ tsp ground clove
200g kefalograviera cheese (or cheddar or parmesan)
Preheat the oven to 180°C.
For the sauce heat the remaining oil in a large saute pan and add the onion and garlic. Sweat off and cook until softened, then add the cinnamon sticks, oregano and tomatoes.
For the béchamel, melt the butter in a saucepan over a low heat. Add the flour and stir quickly to make the roux.
To assemble, grease a baking dish and place a single layer of cooked potatoes.
Pour over the tuna sauce and spread to completely cover the potatoes
Add the eggplant and remaining potatoes and spread over the béchamel.
Sprinkle over the remaining cheese and bake in the oven at 180°C for 30-35 minutes until golden on top.
Let the moussaka rest for 5-10 minutes before slicing and serving.