Tuna Casserole with Aubergine and Polenta

Tuna Casserole with Aubergine and Polenta

By June 13, 2015

In this recipe the creaminess of the polenta is essential to work with the tuna. As an alternative you can replace the polenta with rice or pasta, the same with the aubergine it can be replaced by peppers, courgettes or mushrooms, whatever is in your fridge. Let’s get cooking!


For 2 people




  • Prep Time : 20 minutes
  • Cook Time : 30 minutes




1/ In your casserole dish drizzle some oil and add your onions (peeled and chopped lengthways as fine as possible) cook on a high heat until the start to colour add the garlic (peeled and chopped) and the aubergine chopped in small little cubes let everything ,still on high heat, take some colour.

2/  When the mix start to stick at the bottom and is it smelling good , add the herbs, the tuna (brine also) an the tomato jar( of your choice), stir and bring down the heat and let it simmer for another 20 mn.

3/ Once the tuna casserole is cooked and resting, have all the ingredients ready for the polenta. Pour in the milk in your pan and bring it to the boil, pour in the polenta while stirring and keep on stirring until the polenta start to thicken(1-2mn) then add the grated cheese ( personally I use conté ), fresh cream (optional), salt and pepper.


Bon appétit!


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