Almond Crumble Topped Tuna Bake
The almond crumble topping really lifts this all-in-one-meal to another level. This dish could not be easier to make or more nutritious and delicious and yet it tastes like you’ve gone to a lot more effort than you have.
1/2 cup Alison’s Pantry buckwheat
2 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 x 400 gm cans chopped tomatoes
1 tsp dried oregano
Salt and freshly ground black pepper
425 gm can tuna chunks in spring water, well drained
1 cup Alison’s Pantry natural almonds, roughly chopped
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Olive oil, to drizzle
- Preheat the oven to 190ºC. Cook buckwheat in plenty of boiling water for 10 minutes then drain well and set aside. 2. At the same time, heat oil in a large saucepan over a medium heat. Add onion and garlic and cook for 5 to 10 minutes, or until softened, stirring occasionally. Add tomatoes and oregano. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until thick.
- Add the tuna and gently stir into the sauce so it doesn’t break up too much. Stir in the buckwheat and season with salt and pepper. Transfer mixture to an ovenproof baking dish. 4. Combine almonds, Parmesan and parsley and then sprinkle this crumble mixture over the top of the tuna mixture. Drizzle with a little oil. Bake for 25-30 minutes, or until golden brown and bubbling hot. Serve immediately.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here Alisons Pantry Almond Crumble Topped Tuna Bake