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Today I’m sharing with you the recipe for tagine with tuna and Laughing Cow cheese that I often prepare at home because my children love it! Just like the tagine with minced meat, it’s prepared with eggs, fries, and plenty of parsley. In this tuna version, I add hard-boiled eggs and pieces of Laughing Cow cheese. It’s a protein-rich dish, but delicious, and it’s also possible to cook the potatoes in salted water to make it a less greasy and healthier dish.
How To Make This Recipe
Ingredients for a gratin dish 20 x 30 cm:
- One small can of natural tuna
- 1/2 bunch of fresh coriander
- 3 tablespoons of chopped parsley
- 1 onion
- 3 tablespoons of olive oil
- 2 hard-boiled eggs
- 6 potatoes or 300g of cubed fries
- 10 eggs
- 80g of grated cheese (Emmental/Mozzarella mix)
- 4 portions of Laughing Cow cheese
- 1 teaspoon of sweet paprika, 1 teaspoon of ras el hanout, 1 teaspoon of turmeric, a pinch of cumin
- Start by sautéing the minced onion in olive oil, let it lightly brown, and then set it aside in a bowl.
- Peel the potatoes and cut them into small cubes, then fry them for a few minutes in hot oil.
- Drain, salt, and set aside on absorbent paper.
- On the side, beat the eggs into an omelette, then pour over the drained tuna, fried potatoes, grated cheese, all the spices, as well as the coriander and parsley.
- Season with salt/pepper if needed, then mix everything well.
- Pour the mixture into a lightly buttered gratin dish, then place small pieces of Laughing Cow cheese here and there, pressing them lightly with your fingers.
- Bake in a preheated 180°C oven for about 20 minutes.
Tips Of Recipe
- Tuna Choice: Opt for high-quality, sustainably sourced tuna for the best flavour and texture.
- Fresh Herbs: Use fresh coriander and parsley for a vibrant, aromatic touch to the dish.
- Onion Browning: Ensure the onion is sautéed until lightly golden for added depth of flavour.
- Potato Preparation: When frying the potatoes, aim for a crispy, golden exterior while maintaining a tender interior.
- Egg Beating: Beat the eggs well for a fluffy and even consistency in the final dish.
- Spice Blend: The combination of paprika, ras el hanout, turmeric, and cumin adds a unique depth of flavour. Adjust the quantities to suit your taste preferences.
- Cheese Selection: A mix of Emmental and Mozzarella cheese provides a delightful melt and flavour. Feel free to experiment with other cheese blends.
- Gratin Assembly: Layer the ingredients evenly for a balanced distribution of flavours.
- Laughing Cow Cheese: Gently press the pieces of Laughing Cow cheese into the mixture to ensure they meld well with the other ingredients.
- Baking Time: Keep an eye on the gratin during baking to achieve a golden, bubbly top without overcooking.
- Serving: Allow the dish to cool slightly before serving to ensure the best texture and taste.
Frequently Asked Questions
- Can I use canned tuna in oil instead of tuna in water?
- Yes, you can use canned tuna in oil if you prefer. However, be aware that it may alter the final texture and flavour slightly.
- Is it possible to substitute Laughing Cow cheese with another type of cheese?
- Absolutely! You can experiment with different cheeses to suit your taste. Options like cheddar, mozzarella, or feta could work well.
- Can I make this dish ahead of time and reheat it later?
- Yes, you can prepare the gratin ahead of time and reheat it in the oven. However, keep in mind that the texture may change slightly upon reheating.
- What can I serve alongside this gratin for a complete meal?
- This gratin pairs well with a side salad, steamed vegetables, or a light soup for a balanced and satisfying meal.
- Can I freeze leftover portions of this dish?
- While it’s possible to freeze the gratin, be aware that the texture of the potatoes may change upon thawing and reheating.
- Is there a vegetarian version of this recipe?
- Yes, you can make a vegetarian version by omitting the tuna and using additional vegetables or a meat substitute of your choice.
- Can I adjust the level of spiciness in this dish?
- Certainly! You can modify the quantity of spices or choose milder alternatives to suit your taste preferences.
- What other herbs can I use if I don’t have coriander or parsley?
- If you don’t have coriander or parsley, you can try using fresh basil, dill, or even cilantro for a different flavour profile
- Fresh Green Salad: Serve the gratin with a side of crisp, mixed green salad drizzled with a light vinaigrette for a refreshing contrast.
- Steamed Vegetables: Pair the dish with steamed broccoli, carrots, or green beans for a nutritious and colourful accompaniment.
- Garlic Bread: Enjoy the gratin with a slice of warm, garlic-infused bread to add a comforting touch to your meal.
- Tomato Salsa: A zesty tomato salsa with diced tomatoes, onions, and a squeeze of lime can provide a vibrant contrast to the creamy gratin.
- Herb-infused Couscous: Serve the gratin alongside a fluffy bed of couscous seasoned with fresh herbs like parsley, mint, and coriander.
- Crusty Baguette: A warm, crusty baguette on the side is perfect for mopping up the delicious sauce from the gratin.
- Rice Pilaf: A fragrant rice pilaf with aromatic spices like cumin and coriander can complement the flavours of the gratin.
- Fruit Salad: A light and refreshing fruit salad with a mix of seasonal fruits can provide a sweet contrast to the savoury gratin.
How to Store
- Refrigeration: Allow any leftover gratin to cool to room temperature. Then, transfer it to an airtight container or cover it tightly with plastic wrap. Store it in the refrigerator for up to 3 days.
- Freezing (Optional): If you plan to freeze the gratin, wrap it securely in plastic wrap and then place it in an airtight container or a freezer-safe resealable bag. Label it with the date for easy reference. It can be stored in the freezer for up to 2-3 months.
- Reheating: When ready to enjoy, reheat the gratin in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through. If reheating from frozen, allow for additional time, potentially up to 30-40 minutes.
- Check for Freshness: Before reheating, always inspect the gratin for any signs of spoilage, like off odours or changes in texture or appearance. If in doubt, it’s best to err on the side of caution and discard it.
How to Freeze
- Cool Completely: Allow the gratin to cool completely at room temperature. It’s essential to avoid trapping excess moisture inside the packaging.
- Wrap Well: Wrap the gratin tightly in plastic wrap or aluminium foil. Make sure it’s well-sealed to prevent freezer burn and maintain its quality.
- Place in a Freezer-Safe Container: If possible, put the wrapped gratin in a freezer-safe, airtight container or a resealable freezer bag. Label the container with the date for easy reference.
- Remove Excess Air: If using a resealable bag, press out as much air as possible before sealing it to minimize the risk of freezer burn.
- Store in the Freezer: Place the wrapped gratin in the freezer. Make sure it’s on a flat surface to maintain its shape.
- Use Within 2-3 Months: For the best quality, try to use the frozen gratin within 2-3 months. While it may be safe to eat after this time, the texture and flavour may begin to deteriorate.
- Thaw Before Reheating: When you’re ready to enjoy the gratin, transfer it to the refrigerator and allow it to thaw overnight. Avoid thawing at room temperature to prevent bacterial growth.
- Reheat: Once thawed, reheat the gratin in a preheated oven at 180°C (350°F) for about 30-40 minutes, or until heated through.