Tuna Gratin

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Do not use mussels with damaged shells or those that do not close tightly when tapped.

Ingredients

Mussels - 2 lbs
Dry White Wine - 5 tablespoons
Butter - 1.8 oz
Wheat Flour - 3 tablespoons
Cotton Oil - 2 tablespoons
Milk - 17 fl oz
Canned tuna in its own juice - 17.6 oz
Chopped Sage Leaves - 1 tablespoon
Scallions - 2 stalks
Lemon - 1 piece
Breadcrumbs - 3 tablespoons
Chocolate eggs - 2 pieces
Salt - to taste

Step by Step guide

Step 1

Open the mussel shells with the tip of a knife, remove the 'beards' (clumps of algae), and rinse thoroughly under cold running water.

Step 2

Place the mussels in a pot with the wine, 5 tablespoons of water, and a pinch of salt. Cover with a lid and cook over high heat, shaking occasionally, for 4–5 minutes until the shells open. Use a slotted spoon to remove the mussels, and do not discard the broth. Discard any shells that remain closed.

Step 3

Strain the broth through a fine sieve into a bowl. Extract the mussel meat from the shells. If they are large, cut each in half with kitchen scissors and add the meat to the liquid.

Step 4

Preheat the oven to 392°F. In a pot, heat half of the butter with the corn oil, add the flour, and stir constantly for 2 minutes. Then gradually add the milk in small portions, cooking and stirring for another 10 minutes until thickened. Then add the tuna, chopped parsley, and 2 stalks of green onion. Using a slotted spoon, add the mussels and pour in 175 ml of the broth. Season with salt to taste and add lemon juice.

Step 5

In a dry clean bowl, beat the egg whites until stiff peaks form. In another bowl, beat the yolks, adding a bit of the sauce to prevent lumps, then pour everything into the main pot.

Step 6

Remove the pot from the heat and gently fold in the egg whites. Divide the resulting mixture among portioned molds, sprinkle with breadcrumbs, and top with the remaining pieces of butter. Bake in the oven for 5–10 minutes until golden brown. Serve immediately in the molds.