– Spanish Tuna Vegetable Bake – Pastel de Atun y Verdudas Recipe –
There is nothing better than a warm casserole dish on a cold day, and this Spanish Tuna Vegetable Bake is just that. Loaded with so many flavors, easy to make and done in just about 45 minutes. Only the simplest of ingredients are used to make this tuna bake, from zucchini, to eggs, to canned tuna, this is an affordable and tasty dish that everyone will love. This tuna bake is also naturally gluten-free and low carb, so it´s the perfect dish if you´re on a keto diet.
– The Perfect Tuna Casserole –
What really takes this Spanish Tuna Vegetable Bake to the next level are two things. One, make sure you use high-quality ingredients, like organic eggs, Spanish tinned tuna, and good extra virgin olive oil. For the second thing, use some really good smoked paprika, I used Kiva sweet smoked Spanish paprika, truly some of the best paprika money can buy. I highly recommend it as it took this tuna bake to the next level in goodness 🙂 .Watch the video below on How to Make this Spanish Tuna Vegetable Bake – Pastel de Atun y Verdudas Recipe or check out the recipe card below, which you can print. Salud!
Equipment I Used to Make this Recipe:
Chef´s Knife
Wood Cutting Board
Casserole Dish
Watch the Video Below on How to a Make this Spanish Tuna Vegetable Bake – Pastel de Atun y Verdudas Recipe
Spanish Tuna Vegetable Bake - Pastel de Atun y Verdudas Recipe
Ingredients
- -1 large zucchini
- -1 can diced tomatoes
- -2 tins Spanish tuna
- -2 organic eggs
- -1 cup shredded manchego cheese
- -1 tbsp extra virgin olive oil
- -KIVA sweet smoked paprika
- -dried oregano
- -sea salt
- -freshly cracked black pepper
- -freshly chopped chives
Instructions
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Thinly slice 1 large zucchini. crack 2 large organic eggs into a bowl and whisk until light and frothy, add 2 cans of Spanish tuna to a sieve and move around with a fork to drain the oil and reserve 1 can of diced tomatoes
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Drizzle a generous tablespoon of extra virgin olive oil to a casserole dish and brush around the casserole, add a single layer of the sliced zucchini and season with sea salt and freshly cracked black pepper, add 1/2 of the diced tomatoes on top of the zucchini and evenly spread around, add 1/2 the tuna and evenly spread around, add 1/2 of the whisked eggs, again evenly spreading around, then add another single layer of the sliced zucchini and season again with sea salt and freshly cracked black pepper, add the remainder of the diced tomatoes and evenly spread around, add the remainder of the tuna and evenly spread around, add the remainder of the whisked eggs, freshly shred in about 1 cup of Manchego cheese, sprinkle with some dried oregano and a generous sprinkle of sweet smoked paprika, cover with foil paper
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Add the casserole dish to a preheated oven bake+broil option 210 C - 410 F for 25 minutes, then remove the foil and add the casserole dish back into the oven, hit the heat to 250 C - 480 F and cook for 10 more minutes, remove from the oven and cover with a dish cloth for a couple of minutes, then sprinkle with freshly chopped chives and serve, enjoy!
Recipe Notes
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients
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Lucy
Tried your recipe a few days ago. I like the taste, I used fresh oregano which adds to the taste. However in my case there was a lot of fluid after preperation. Did I do something wrong, because I think it’s the consequense of the zucchini. Do you have a fix for this problem? Also, next time I will add chili flakes to pep up the blandness.
11 . Aug . 2021Spain on a Fork
You can season the zucchini with salt and let it sit for 30 minutes to remove any water, that should do the trick 🙂 much love
11 . Aug . 2021Bev
Looks delicious! This reminds me of the tonnato sauce my mother used to make. I’m going to try it with salmon and mackeral as well. Leaving out the extra salt, because there’s probably plenty of salt in the canned fish, tomatoes, and cheese (gotta be careful of my BP these days). Okay…heading to the store! 🙂
20 . Nov . 2018Spain on a Fork
This is why I only added salt to the zucchini, everything else is already seasoned. I hope you enjoy the dish 🙂 much love Bev
20 . Nov . 2018Anna@onceuponafoodblog.com
This looks perfect – quick, easy, one pot and nutritious! It also looks really different to the things I usually make so I’ll be putting it on next week’s menu ?
15 . Nov . 2018Spain on a Fork
Thanks for the comment Anna 🙂 much love
16 . Nov . 2018