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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fast, easy, and fancier than tuna casserole. Light tuna is made with skipjack, which has 1/3 the mercury levels of albacore. From the NYT Recipes for Health. Ingredients:
2 pounds yukon gold potatoes, peeled |
1 salt |
1 1/4 cups skim milk (more if needed) |
2 tablespoons extra virgin olive oil |
3 cloves garlic, minced (to taste) |
11 oz (2 cans) light tuna packed in olive oil |
1 freshly ground pepper |
1/4 cup fresh parsley, chopped (for garnish) |
Directions:
1. Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt, and bring to a boil. Reduce the heat to medium, cover partially and cook about 30 minutes. The potatoes should be tender all the way through when pierced with a skewer or knife.
2. While the potatoes are cooking, drain the tuna, retaining the oil, and empty into a medium bowl. Break up with a fork; it should be as flaky as you can get it. Heat 2 tablespoons olive oil in a small frying pan over medium-low heat, and add the garlic. Cook, stirring, just until fragrant, about one minute. Add to the tuna.
3. Towards the end of the potato cooking time, bring the milk to just below a simmer in another saucepan or in a microwave, and remove from the heat.
4. Preheat the oven to 425 degrees. Oil a 2-quart gratin or baking dish. Drain off the water from the potatoes, return the potatoes to the pan, cover tightly and let steam for another two to three minutes. Remove from the heat, and while the potatoes are still hot, mash with a potato masher or a fork, or through a food mill or a standing mixer fitted with the paddle. Beat in the hot milk, beginning with the smaller amount, and 2 tablespoons of drained oil from the tuna. The purée should have the consistency of your favorite mashed potatoes. Stir or beat the tuna and garlic into the potatoes, and combine well. Season to taste with salt and pepper. Transfer to the baking dish, and drizzle 1 tablespoon oil from the tuna or extra virgin olive oil over the top. Place in the oven, and heat through for 15 minutes until the mixture is sizzling and beginning to brown on the top. Garnish, if you wish, with chives or parsley and serve.
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