Pasta Gratin with Tuna and Corn

Ingredients

• 200 g penne
• Salt
• 2 stalks celery
• 200 g canned tuna in its own juice
• 1 Shallot
• 1 Garlic clove
• 2 Tomatoes
• 1 egg
• 150 ml whipping cream (min. 30% fat)
• 1 tbsp crème fraîche (min. 30% fat)
• 1 tbsp Olive Oil
• a splash of dry white wine
• 50 g grated cheese (e.g., Emmental)
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Cook penne in salted water until very al dente.

3. 3.

   Wash, trim and slice celery; drain tuna well and flake it.

4. 4.

   Peel shallot and garlic, finely chop them.

5. 5.

   Wash tomatoes, quarter, remove seeds and roughly dice them.

6. 6.

   Beat egg with whipping cream and crème fraîche.

7. 7.

   Sauté shallot, garlic and celery in hot oil, deglaze with white wine and let reduce slightly.

8. 8.

   Combine pasta, tuna and tomatoes, season with salt and pepper, then fill heat‑proof dishes.

9. 9.

   Pour the egg‑cream mixture over, sprinkle grated cheese on top and bake for about 20 minutes until golden brown.