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It takes just 10 minutes to prepare this delicious tuna crumble packed with a rich creamy sauce and heaps of veg.
Combining juicy tuna and provençal vegetables covered in a cheesy golden crust, this dish bursts with fresh flavour. It's also one of our favourite store cupboard recipes as you can use tuna in a can - or fresh fillets of tuna. It also only uses other basic ingredients and fridge essentials like milk and butter, so you're more than likely to have most of the ingredients for the crumble at home already.
- 30ml vegetable oil
- 2 garlic cloves, finely chopped
- 1 onion, peeled and diced
- 100g mushrooms, chopped
- 1 courgette, sliced
- 1 red pepper, deseeded and sliced
- 450g tinned tuna
- 250g chopped tinned tomatoes
- 1tsp herbs de provence or mixed herbs
- Salt and ground black pepper
- 1 vegetable stock cube
- 100g plain flour
- 50g margarine
- 50g cheddar cheese, grated
- 25g Parmesan cheese, grated
- 1 aubergine, sliced
- Preheat oven to 180°C/350°F/Gas Mark 4. Heat some oil in a pan and fry the aubergines for 3-4 minutes on each side or until just golden. Transfer to a plate. Heat some more oil and fry the garlic for 30 seconds before adding the onion. Gently fry, for 2 minutes, until slightly softened.
- Add the mushrooms, red pepper, courgette and tuna and cook for a further 2 minutes. Add the tomatoes, herbs, salt and pepper and stock cube. Stir thoroughly. Cover and cook for 15 minutes on a low heat.
- For the crumble topping, rub the margarine into the flour with your fingertips until it resembles breadcrumbs. Add the cheeses and mix well.
- Pour the tuna and tomato sauce mixture into a shallow, ovenproof dish and spread evenly. Arrange the aubergine slices on top of the sauce and then scatter the crumble topping evenly over the top. Bake for 20-25 minutes until light brown.
Top tips for making tuna crumble:
If tuna isn't quite your thing, don't be worried about swapping it out for another type of fish. For example, cod or haddock works just as well.
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