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🍽️ Tuna Casserole with Nacho Crust

570 kcal · 30 min · 4 servings

Ingredients

• Kidney beans 255 g
• Tuna in its own juice 250 g
• Onions, yellow 1 pc.
• Zucchini 1 pc.
• Oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Paprika, sweet pinch
• Sugar pinch
• Tomatoes, chopped 400 g
• Parsley, fresh 20 g
• Nachos 100 g
• Gouda, grated 150 g

Instructions

1. 1. Preheat the oven to 200 °C (convection). Drain the kidney beans and tuna in a sieve. Halve the onion, peel it, and dice it finely. Wash the zucchini, trim the ends, and dice it coarsely.
2. 2. Heat oil in a pot over high heat and sauté the onion together with the zucchini for about 3 minutes. Add the kidney beans and tuna. Season everything with salt, pepper, paprika, and sugar. Add the tomatoes and let the mixture simmer for about 5 minutes.
3. 3. Wash the parsley, shake it dry, remove the coarse stems, and chop it finely. Put the nachos into a freezer bag, seal it, and carefully crumble the nachos using a pot or rolling pin.
4. 4. Add the parsley to the pot and adjust the seasoning of the tuna sauce. Pour the mixture into a baking dish, sprinkle the nachos and cheese on top, and bake in the oven for about 20 minutes until golden brown. Remove from the oven and serve. Enjoy your meal!

Nutrition per serving

• kcal: 570
• Protein: 38 g · Fett/Fat: 28 g · Carbs: 44 g