Pasta Gratin with Tuna

Name: Pasta Gratin with Tuna
Total time: 55 min
Yield: 4
Ingredients: 400 g penne; Salz; 2 stalks celery; 400 g canned tuna in its own juice; 1 Shallot; 1 Garlic clove; 2 Tomatoes; 2 Eggs; 250 ml whipping cream (at least 30% fat); 2 tbsp sour cream (at least 10% fat); 2 tbsp olive oil; a splash dry white wine; 75 g grated cheese (e.g., Emmental); pepper from the mill

Prep: —

| Servings: 4 | Cook: —

A comforting pasta gratin featuring fresh ingredients from the seafood category, now brought to life by Spoonsparrow.

Ingredients

400 g penne
Salz
2 stalks celery
400 g canned tuna in its own juice
1 Shallot
1 Garlic clove
2 Tomatoes
2 Eggs
250 ml whipping cream (at least 30% fat)
2 tbsp sour cream (at least 10% fat)
2 tbsp olive oil
a splash dry white wine
75 g grated cheese (e.g., Emmental)
pepper from the mill

Instructions

1.
Preheat the oven to 200 °C fan‑fry.
2.
Cook the Penne in salted water until very al dente. Wash, trim and slice the celery into rounds. Drain the tuna well and flake it. Peel and finely chop the shallot and garlic. Wash, quarter, seed and roughly dice the tomatoes. Beat the eggs with cream and sour cream. Sauté the shallot, garlic and celery in hot oil, deglaze with white wine, let reduce slightly, then mix with pasta, tuna and tomatoes; season with salt and pepper and fill heat‑proof ramekins. Pour the egg mixture over the top, sprinkle cheese, and bake in the preheated oven for about 20 minutes until golden brown.
3.