Posted: January 23 2011 in RecipesFish & Shellfish

1 can (150 gr/5.3 oz) Raincoast Trading Albacore Tuna, drained and flaked
8 small potatoes, sliced
1/8 inch/2mm thick
8 garlic cloves, peeled
1 large white onion
Fresh ground black pepper
1 tbsp (15ml) olive oil
1 ½ tsp (7ml) lemon juice
½ tsp (2ml) fresh rosemary or ¼ (1ml) dried
½ tbsp (7ml) butter
½ lb (250gr) mushrooms, sliced
2 tbsp (25ml) vegetable stock
1cup (250ml) heavy cream, (light cream or milk can be used for less fat)
½ cup (125ml) grated Parmesan cheese

Preheat oven to 350°F /180°C. Place rack in middle.  Place potatoes, peeled garlic and onions in 11 inch /3L casserole dish.  Toss with ground pepper, olive oil, lemon juice, rosemary and thyme.  Cover and bake for 20 minutes.  Lower heat to medium; add mushrooms and sauté for 5 minutes. Add vegetables to stock and half the cream, let reduce for 2-3 minutes, 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, and sprinkle Parmesan Cheese on top.  Place covered casserole in oven for 15 minutes.  To brown top remove lid for t 3-4 minutes of cook time.  Serve and enjoy!

Serves 2-4

Recipe from Raincoast Trading’s website