Tuna Spinach Au Gratin
Submitted by Cathie
Flaked tuna and cooked spinach baked with Parmesan, bread crumbs, lemon juice, and mayo until golden and bubbly. Serve in individual gratin shells or a pie plate for a simple, protein-packed weeknight dinner in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minSix ingredients, one dish, thirty minutes. That’s the whole pitch.
Flaked tuna and drained spinach get blended with Parmesan, bread crumbs, and a squeeze of lemon, then bound together with mayo for richness.
Spoon the mixture into individual gratin shells for a dinner party look, or spread it into a pie plate for a family-style supper.
A final shower of extra Parmesan on top turns golden and crispy in the oven while the filling underneath stays creamy.
Pro Tips
- Squeeze every last drop of water out of the cooked spinach by pressing it in a clean towel, otherwise the gratin turns watery instead of rich
- Individual baking shells make for a more elegant presentation, but a 9-inch pie plate works just as well for a casual dinner
- Broil for the last 2 minutes if you want that extra-golden, crackly Parmesan crust on top
Ingredients
Directions
Blend first 7 ingredients and fold in the mayonnaise.
Spoon into individual shells or 9-inch pie plate.
Sprinkle with additional cheese.
Bake in 350℉ (180℃) oven (moderate) for 20 minutes.
Comments
