Tuna and Bread Lasagna

This is a perfect recipe to delight, especially children, and to get them in the kitchen to occupy their time.
Canned tuna is always part of our pantries, especially in difficult times like the one we are going through.
This recipe is very easy and made with ingredients that we usually always have available.
If you want, you can make this recipe without the olives, or change the tuna to ground meat, leftover chicken or fish, and even canned sausages cut into slices.
The tuna can be any type you have, natural is healthier, and tuna in oil is tastier.

Neuza Costa

17 May, 2023

Ingredients:

• 4 slices of sandwich bread
• 2 small cans (85 g each or 3 oz each) of well-drained tuna
• 2 tablespoons of olive oil
• 1 bay leaf
• ½ chopped onion
• 1 chopped garlic clove
• 2 heaping tablespoons of sliced black olives
• 4 tablespoons of tomato pulp
• Dried oregano leaves
• 60 ml (1/4 cup) of white wine or water
• 200 ml (7 fl oz) of béchamel sauce
• 80 g (2.82 oz or approximately 3/4 cup) of grated mozzarella cheese
• Salt
• Pepper

Instructions:

1. In a saucepan, heat the olive oil, onion, garlic, and bay leaf.
   Stir and let it sauté until it starts to brown.
2. To the sauté, add the tuna.
   Season with a little salt and pepper.
   Mix well.
3. Add the tomato pulp and white wine.
   Stir and let it cook over low heat for 3 minutes until the alcohol evaporates.
4. Finally, mix in the sliced olives and oregano to taste.
   Remove the bay leaf.
5. In an oven-safe dish, spread half of the tuna with the diameter of two slices of bread.
   On top, place two slices of bread and spread them with the remaining tuna.
   On top, place the remaining slices of bread.
   Pour all over with the béchamel sauce.
   Finally, sprinkle with the grated cheese and oregano leaves.
6. Preheat the oven to 200 °C (392 °F) and let it gratin for about 15 minutes, until golden brown.
   After the time, remove and serve.

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The IntenseFlavour team wishes you a bon appetit!