Noodle Gratin with Tuna

Ingredients

• 250 g canned tuna
• 1 Garlic clove
• 2 tbsp olive oil
• 600 g diced tomatoes (canned)
• Salt
• pepper (ground)
• 1 tsp Dried oregano
• 150 g fresh young spinach leaves
• 300 g sour cream
• 2 Eggs
• 100 ml heavy cream (at least 30% fat)
• 100 g freshly grated Parmesan
• 500 g fusilli

Instructions

1. 1.

   Drain the tuna well and break it up with a fork. Peel the garlic, finely chop it and sauté in hot olive oil until translucent. Add the tomatoes, season with salt, pepper and oregano, and simmer over medium heat for 10‑15 minutes.

2. 2.

   Preheat the oven to 200 °C (400 °F) with upper and lower heating. Blanch the spinach briefly in boiling salted water, then shock it in cold water, squeeze out excess moisture and fluff. Whisk together sour cream, eggs, heavy cream, Parmesan, salt, pepper and nutmeg; fold in the spinach.

3. 3.

   Combine the tuna with the pasta and tomato sauce, transfer to a baking dish, spread the sour‑cream mixture over the top, bake for 35‑40 minutes until golden brown, then serve immediately.