Tuna and Jerusalem artichoke gratin

recette de gratin de thon aux topinambours la belle-iloise recette de gratin de thon aux topinambours
4 people
20 min preparation time
50 min cooking time

All ingredients

  • 2 tins of 160 g la belle-iloise flaked tuna with tomato

  • 1 Onion

  • 1 kg Jerusalem artichokes

  • ½ litre béchamel

  • 15 g Parmesan

  • 30 g grated gruyère

Flaked tuna with tomato Flaked tuna with tomato
(64)
Flaked tuna with tomato
A sun-drenched recipe with fabulous tastes from the south of France
€12.70
€12.70

Let's get started

Total time
1h10
Preparation
20 min
Cooking
50 min
  • Step 1
    Peel the Jerusalem artichokes and cut into one centimetre thick slices
  • Step 2
    Peel the onion and cut into thick slices
  • Step 3
    Cook the onions and artichokes in boiling water approx. 10 minutes and then drain
  • Step 4
    Make the béchamel sauce and add the Parmesan at the end
  • Step 5
    Mix the tuna with the vegetables and spread evenly in a gratin dish
  • Step 6
    Cover with the béchamel and sprinkle with the gruyère
  • Step 7
    Bake in a hot oven at 210 °C (gas mark 6) approximately 40 minutes
Other ideas

to capsize your taste buds

Fisherman’s gratin
Fisherman’s gratin
See the recipe
Sea bream and Jerusalem artichoke
Starters
Sea bream and Jerusalem artichoke
See the recipe
Mackerel lasagne
Mackerel lasagne
See the recipe
Mashed potatoes with sardines and buckwheat
Mashed potatoes with sardines and buckwheat
See the recipe
More recipes
Group order
Group order
Start an Group Order and invite others to join your order. They can add their favorite products for a joint delivery while saving the delivery fee.