Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, tuna and tofu gratin. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Tuna and Tofu Gratin. I wondered if I could make something with tofu and tuna which were in the fridge, and I tried making this dish. Please drain the excess water from the tofu really well.
Tuna and Tofu Gratin is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Tuna and Tofu Gratin is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook tuna and tofu gratin using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Tuna and Tofu Gratin:
- Prepare 1 block Tofu
- Make ready 1 can ☆Canned tuna
- Make ready 1 ☆Cheese
- Get 1 dash bit less than 3 tablespoons ☆Mayonnaise
- Prepare 1 tbsp ☆Soy sauce
- Prepare 1 ☆Pepper
- Prepare 1 Parsley (for garnish)
Sprinkle with bread crumbs and cheese. Combine tofu, mayonnaise, lemon juice, mustard, and dill weed in a bowl; mash with a potato masher until tofu is smooth and mixture is combined. Canned tuna - For vegan/vegetarian, use deep-fried firm tofu, tofu puffs, or more vegetables. Garlic - It adds extra flavor!
Steps to make Tuna and Tofu Gratin:
- Drain the excess water from the tofu!
- Cut the tofu into 6 even pieces, and arrange in the gratin dish! You don't have to cut it.
- Add the ☆ ingredients into a bowl, and mix.
- Spread the Step 3 mixture onto Step 2, top with pizza cheese, garnish with parsley, and bake! That's it!
Miso - It can be any kind of miso you enjoy. Butter - I use unsalted, but if you only have salted butter, please adjust the amount of salt in the pasta water, miso, or soy sauce. Place potatoes into a pot and cover with cold water. Season with salt and bring to the boil. Drain and then mash with a fork or, even better through a ricer or mouli.
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