Cheesy Tuna Gratin

Name: Cheesy Tuna Gratin
Cuisine: Israeli
Ingredients: 3 large eggs; 225 g (8 oz) uncooked fusilli pasta or short-cut macaroni; 225 g (8 oz) uncooked fusilli pasta or short-cut macaroni; 1 tablespoon sea salt; 4 spring onions (optional); 50 g (2 oz) butter; 2 rounded tablespoons plain flour; 600 ml (1 pint) milk; 15 grinds black pepper; ¼ teaspoon white pepper; ½ teaspoon paprika; 1 tablespoon Dijon mustard; 1 × 75 g (3 oz) grated Gruyère or mature Cheddar cheese; 1 × 75 g (3 oz) grated Gruyère or mature Cheddar cheese; 50 g (2 oz) grated Parmesan cheese; 3 tablespoons single cream; 1 × 175 g (6 oz) tuna, preferably oil-packed, drained and flaked; 2 teaspoons finely chopped parsley; 2 tablespoons sesame seeds

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

If canned tuna had been around in my grandmother’s day, I’m sure she would have incorporated it into her lokshen kugel. What’s more, with the addition of hard-boiled eggs and grated cheese, this becomes a stylish main dish that graces even the most elegant buffet.

Ingredients

3 large eggs
225 g (8 oz) uncooked fusilli pasta or short-cut macaroni

Asia
Israel
Fish course
Pescatarian

Method

Put the eggs in a small saucepan of warm water. Bring to the boil, then immediately turn off the heat, cover and let sit for 15 minutes. Drain off the hot water and run cold water into the saucepan for 2 minutes. Shell the eggs, which will still be slightly soft in the centre, then slice.

Cook the pasta according to directions, adding 2 teaspoons of the sea salt to the water, the