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🍝 Creamy Tuna Noodle Gratin

1083 kcal · 30 min · 4 servings

Ingredients

• 250 g tuna (can)
• 1 clove garlic
• 2 tbsp olive oil
• 600 g chopped tomatoes (can)
• salt
• pepper (from the mill)
• 1 tsp dried oregano
• 150 g fresh, young leaf spinach
• 300 g sour cream
• 2 eggs
• 100 ml whipping cream (at least 30% fat content)
• 100 g freshly grated parmesan
• 500 g fusilli

Instructions

1. 1. Drain the tuna well.
2. 2. Mash the tuna into coarse pieces with a fork.
3. 3. Peel the garlic clove.
4. 4. Finely chop the garlic.
5. 5. Heat olive oil in a pot.
6. 6. Sauté the garlic in the hot oil until translucent.
7. 7. Add the tomatoes.
8. 8. Season the sauce with salt, pepper, and oregano.
9. 9. Simmer the sauce over medium heat for 10 to 15 minutes.
10. 10. Preheat the oven to 200 degrees Celsius with top and bottom heat.
11. 11. Wash the spinach and remove tough stems.
12. 12. Blanch the spinach briefly in boiling salted water.
13. 13. Remove the spinach and cool it down under cold water.
14. 14. Squeeze the spinach well to remove excess water.
15. 15. Fluff up the spinach with your fingers.
16. 16. Mix the sour cream with the eggs and cream.
17. 17. Stir the cheese into the sour cream mixture.
18. 18. Season the mixture with salt, pepper, and nutmeg.
19. 19. Fold the spinach into the sour cream cream.
20. 20. Add the tuna and cooked noodles to the tomato sauce.
21. 21. Mix everything well together.
22. 22. Transfer the noodle mixture into a baking dish.
23. 23. Spread the spinach-sour cream cream evenly on top.
24. 24. Bake the gratin in the preheated oven for 35 to 40 minutes until golden brown.
25. 25. Remove the gratin from the oven.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 1083
• Protein: 45 g · Fett/Fat: 57 g · Carbs: 96 g