This is a unique and tasty variation on a classic tuna casserole. Using fresh eggplant and zucchini layered with tuna and cheese really makes this dish stand out. Bring this to your next gathering and you will be sure to impress.


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For the potato purée:

  • Potatoes
  • Milk
  • Butter

For the onion and nut béchamel:

  • 1 onion
  • 1/4 cup butter
  • 1/3 cup flour
  • 1 Tablespoon walnuts
  • 1 Tablespoon almonds
  • 1 3/4 Cups milk
  • Salt
  • Black pepper
  • Nutmeg



  1. Cut the eggplant and 1 zucchini into ½ cm slices, leaving the skin on both.
  2. Soak the eggplant in a bowl with water and salt for a few minutes to remove the bitter taste.
  3. Dry and sauté briefly in a frying pan with very little oil and put to one side.
  4. Cut the other zucchini lengthwise into very fine slices.
  5. Boil the slices for 3 minutes, dry them and sauté briefly. Put to one side.

To make the purée:

  1. Boil and blend the potatoes.
  2. Add the butter and the milk, stirring continually.
  3. Salt if needed and put to one side.

For the tuna stuffing:

  1. Sweat the peppers and the onion.
  2. Add the pear tomatoes and fry lightly.
  3. Season with rosemary.
  4. Add the tuna and mix.
  5. Remove from the heat after a couple of minutes and put to one side.

For the onion and nut béchamel:

  1. Melt the butter; add the chopped onion and leave to sweat.
  2. Add the nuts, ground (but leaving a few larger pieces).
  3. Stir and add the flour.
  4. Gradually add the milk,salt and pepper.

Assemble the dish:

  1. This is done in layers.
  2. Cover the base of a square plate mould with slices of eggplant.
  3. Add the tuna filling, the mozzarella, a few slices of zucchini and the potato purée.
  4. Add yet another layer of tuna and mozzarella and top with a layer of eggplant.
  5. Cover with béchamel sauce and grated cheese and grill in the oven.
  6. Decorate with the remaining zucchini slices.

Suggestion: you can accompany this dish with a few purple potato crisps and confit tomato sauce.    

from the website