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Almond Crumble Topped Tuna Bake – The Carefillery

Almond Crumble Topped Tuna Bake

The almond crumble topping really lifts this all-in-one-meal to another level. This dish could not be easier to make or more nutritious and delicious and yet it tastes like you’ve gone to a lot more effort than you have.

Overview

  • 55 min
  • Serves 6
  • Easy

Ingredients

1/2 cup buckwheat

2 tbsp olive oil

1 large onion, finely chopped

2 cloves of garlic, finely chopped

2 x 400 gm cans chopped tomatoes

1 tsp dried oregano

Salt and freshly ground black pepper

425 gm can tuna chunks in spring water, well drained

1 cup  natural almonds, roughly chopped

1/3 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

Olive oil, to drizzle

Instructions

1

Preheat the oven to 190ºC. Cook buckwheat in plenty of boiling water for 10 minutes then drain well and set aside.

2

At the same time, heat oil in a large saucepan over a medium heat. Add onion and garlic and cook for 5 to 10 minutes, or until softened, stirring occasionally. Add tomatoes and oregano. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until thick.

3

Add the tuna and gently stir into the sauce so it doesn’t break up too much. Stir in the buckwheat and season with salt and pepper.

4

Transfer mixture to an ovenproof baking dish. Combine almonds, Parmesan and parsley and then sprinkle this crumble mixture over the top of the tuna mixture. Drizzle with a little oil. Bake for 25-30 minutes, or until golden brown and bubbling hot. Serve immediately.

Created by Julie Le Clerc