This autumn tuna steak casserole uses chard, mushrooms and sundried tomatoes to create a celebration of taste.
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!
15 minPrep Time
30 minCook Time
45 minTotal Time
- 300g mixed mushrooms
- 1 bunch swiss chard
- 8 sundried tomatoes in oil
- 1 tbsp cornflour
- 300ml vegetable stock
- 2 tuna steaks
- Wash the mushrooms and chop any large ones into quarters.
- Place them in the bottom of a shallow casserole dish. Rinse and chop the greens and add them to the dish.
- 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.
- Pour the liquid into the blender and blend until mixed.
- Mix the sauce thoroughly into the vegetables and place the tuna steaks on top.
- Cook for 20-30 mins on gas mark 6 or until the tuna is cooked, turning once during cooking.