This is modern-day comfort food, combining an interesting fusion of tuna and mixed vegetables in sauce with a crisp topping of bread cubes, tangy feta and tomatoes.
1 person made this
225g fine green beans, cut into 2.5cm lengths (or frozen cut green beans)
2 tbsp cornflour
200g can tuna in spring water
300ml semi-skimmed milk
225g frozen sweetcorn, thawed
4 spring onions, finely sliced
4 tomatoes, diced
100g feta cheese, finely diced or crumbled
1 tbsp olive oil
4 thick slices of wholemeal bread with crusts on, diced
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Method Prep:25min › Cook:15min › Ready in:40min
Preheat the oven to 220°C/gas 7. Place the beans in a saucepan and cover with boiling water, then bring back to the boil and cook for 3 minutes. Drain and set aside.
Mix the cornflour with the water from the tuna in the saucepan. Stir with a whisk until smooth, then stir in the milk. Bring to the boil, whisking vigorously until the sauce is thickened and smooth. Remove from the heat.
Use a spoon to stir the sweetcorn into the sauce, then stir in the spring onions, beans and tuna. Season to taste. Divide this mixture among 4 individual ovenproof soufflé or gratin dishes, each about 300ml capacity. Alternatively, turn the mixture into a 1.5 litre capacity ovenproof dish.
Mix the tomatoes, feta cheese and olive oil in a bowl. Stir in the diced bread until thoroughly combined. Pile this mixture on top of the tuna sauce, pressing it on gently to stay in place without squashing the topping.
Bake for 15 minutes or until the bread is browned and crisp, the cheese has softened and the tomatoes are lightly cooked. Underneath, the tuna mixture should be bubbling. Serve at once.