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🍽️ Baked tuna casserole with nacho crust

570 kcal · 30 min · 4 raciones

Ingredientes

• 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

Preparación

1. 1. Preheat the oven to 200 °C (convection). Drain the kidney beans and tuna in a sieve. Halve the onion, peel it and cut it into fine cubes. Wash the zucchini, cut off the ends and chop it roughly.
2. 2. Heat oil in a pot on 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 in a freezer bag, close it and carefully crumble the nachos with a pot or rolling pin.
4. 4. Add the parsley to the pot and taste 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. Take it out of the oven and serve. Enjoy your meal!

Nutrición por ración

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