Tuna with Potato and Leek Casserole Recipe

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• Tuna with Potato and Leek Casserole Recipe

Ingredients

• 2 lb. Russet Potatoes
• 12 oz. Tuna (chunks)
• 1 cup Natural yoghurt
• 1 cup Sour cream
• 1/4 cup Parmesan cheese (grated)
• 3 tbl. Flour
• 1 tbl. Lemon juice
• 1 tbl. Olive oil
• 1 1/2 tsp. Salt
• 1/2 tsp. Cumin
• 1/2 tsp. Sweet paprika
• 1/4 tsp. Ground black pepper
• 4 Leeks
• 2 Eggs (beaten)

Method

1. Boil the russet potatoes until tender, then drain and set aside.
2. Prepare the leeks by cutting in half lengthwise, then chopping into pieces. Rinse in water.
3. Heat a skillet with the oil and saut&eacuute; the leeks until brown.
4. Take a small mixing bowl and combine the eggs and flour.
5. While stirring, add the yoghurt, cream, salt, cumin, pepper and lemon juice.
6. Mash 2 of the boiled potatoes and stir into the mixture.
7. Cut the remaining potatoes into chunks.
8. Add the potatoes and tuna to the mix along with the leeks.
9. Fold the mixture into a greased casserole dish.
10. Bake in an oven preheated to 350°F for about 45 minutes.