Tuna Fish Lasagna
Canned tuna was first produced in 1903, quickly becoming popular. Tuna is canned in edible oils, in brine, or spring water. In the United States, 52% of canned tuna is used for sandwiches; 22% for salads; and 15% for casseroles and helpers.
In the United States, only Albacore can legally be sold in canned form as “white meat tuna”; in other countries, yellowfin is also acceptable. While in the early 1980s canned tuna in Australia was most likely Southern bluefin, as of 2003 it was usually yellowfin, skipjack, or tongol.
Canned tuna is cheap and healthy as well, consisting of lot of acids, proteins, minerals and vitamins. You can make easy meal from it, what tastes extra good with fresh salad.
With this simple and delicious recipe you will impress your family and friends!
Ingredients You’ll Need:
12 sheets of lasagna
1 dl of mozzarella cheese
Tuna fish sauce:
4 cloves of garlic
2 tablespoons of oil
800 g of crushed tomatoes
200 g of canned tuna
2 dl of sliced green olives
1/2 tablespoons of salt
1 tablespoon of oregano
2 teaspoons of thyme
2 dl of ricotta cheese
2 dl of sliced mozzarella cheese
3/4 teaspoons of salt
1/2 teaspoons of black pepper
About 20 minutes for preparation + 30 minutes for cooking.
First preheat the oven to 200 degrees. Chop the onion and cloves of garlics. Cook them with oil until soft. Add tomatoes, tuna, slices of olives and spices. Boil on medium heat for about 10 minutes. First pour tuna sauce to the bottom of the baking dish and then cover with lasagna sheets. Sprinkle with mozzarella and ricotta cheese. Repeat the layers. Cook for about 30 minutes. Remove from oven and let it rest under folio dor another 10 minutes.
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