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