Recipe courtesy of Alan Harding
Updated Tuna Casserole I
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 777
- Total Fat
- 51
- Saturated Fat
- 27
- Carbohydrates
- 35
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 45
- Cholesterol
- 288
- Sodium
- 965
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
2 large portobellos
Salt and pepper
Pat of butter
1 cup Sauteed crispy and diced bacon
1/2 cup sliced shallots
1 cup thinly sliced red bliss potatoes
Fresh thyme
1 1/2 pounds yellowfin tuna, cubed
1 cup sliced and blanched green beans
1/2 cup parsley
1 cup bread crumbs
2 cups heavy cream
3 egg yolks
1/2 cup crushed potato chips
Directions
- Preheat oven to 350 degrees F.
- Bake the mushrooms for 10 minutes after seasoned with salt, pepper and a dab of butter, reserve. Cook the bacon with sliced shallots until the bacon is crispy, reserve. Spread the potatoes in the bottom of a casserole dish. Add salt, pepper, and thyme. Add the cubed tuna. Add the bacon and shallots and blanched green beans. Add the mushrooms. Sprinkle parsley and breadcrumbs over dish. Mix heavy cream and egg yolks until well blended and add. Top with crushed potato chips. Bake for 45 minutes.