Autumn Tuna Steak Casserole with Chard and Mushrooms

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This autumn tuna steak casserole uses chard, mushrooms and sundried tomatoes to create a celebration of taste.

Plated autumn tuna steak casserole from grubdujour.com

Autumn Produce

Autumn is my favourite time of year, and it’s not complete without autumn food. In a bid to move beyond the plethora of pumpkin recipes that abound on social media at this time of year I have used some other seasonal produce – mushrooms, and Swiss chard straight from the garden. I used a packet of mixed exotic mushrooms and a packet of baby button mushrooms in this tuna steak casserole, but you can use whatever you like.

It can be hard to find Chard in shops in the UK, but I love growing it. I grow a variety called ‘Fordhook Giant Chard’ that has leaves over a foot long. As long as it’s not frozen outside there will be something to harvest, and the plant is a biennial. If you can’t get hold of chard, you could use spinach or kale, or even cabbage. I like chard because it keeps its shape when cooked .Spinach would add something quite different to this tuna steak casserole.

Sundried Tomato Sauce

I had initially planned yet more seasonal produce for the sauce in the form of chestnuts, but the way things turned out I had half a jar of sundried tomatoes in the fridge. They’re the sort of thing, like olives and gherkins, that you buy for a specific recipe and pop in the fridge. They keep for a couple of weeks, so you assume you’ll use the rest up. However, the jar is still there a couple of months down the line. So here’s a great way to use them up – chuck ’em in the blender to make your sauce.

So if you want to do something different with your fish give it a go. This tasty recipe can be ready in 45 minutes, and takes very little attention for half that time. The perfect opportunity to get some jobs done – or put your feed up with a cuppa!

Yields 2

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15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 300g mixed mushrooms
  • 1 bunch swiss chard
  • 8 sundried tomatoes in oil
  • 1 tbsp cornflour
  • 300ml vegetable stock
  • 2 tuna steaks

Instructions

  1. Wash the mushrooms and chop any large ones into quarters.
  2. Place them in the bottom of a shallow casserole dish. Rinse and chop the greens and add them to the dish.
  3. Blend the sundried tomatoes until smooth. Mix the cornflour to a paste with a little water in a jug and stir in the hot vegetable stock.
  4. Pour the liquid into the blender and blend until mixed.
  5. Mix the sauce thoroughly into the vegetables and place the tuna steaks on top.
  6. Cook for 20-30 mins on gas mark 6 or until the tuna is cooked, turning once during cooking.
Recipe Type: Dinner
http://busylizziecooks.com/autumn-tuna-steak-casserole/

 

 

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