Creamy Tuna & Potato Bake with Béchamel
"Elevate your weeknight dinner with this luxurious, golden-crusted gratin that transforms humble pantry staples into a sophisticated seafood masterpiece."
Instructions
Preheat the oven to 160°C (320°F). Lightly grease a rectangular ovenproof baking dish.
Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender. Drain well, peel while still warm, and let them cool slightly.
Mash the potatoes until smooth. Melt the butter and mix it thoroughly into the potatoes, seasoning lightly with salt and black pepper.
Spread the mashed potatoes evenly into the prepared baking dish, pressing gently to form a smooth, compact base.
Heat a pan over medium heat and sauté the sliced onion until soft and lightly golden. Add the drained tuna, breaking it up gently with a spoon.
Season the tuna mixture with salt, black pepper, and the Maggi seasoning cube. Sauté briefly, just until well combined and fragrant.
Evenly spread the tuna and onion mixture over the mashed potato layer.
Pour the béchamel sauce over the top, ensuring the surface is completely covered. Sprinkle evenly with the grated cheese.
Bake for about 30 minutes, or until the top is lightly golden and bubbling. Remove from the oven and let rest for a few minutes before serving.