Best Basque Tuna Potato Casserole Recipes

Basque Tuna & Potato Casserole image

Provided by magpie diner

Categories Tuna

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs fresh tuna
5 tablespoons olive oil
1 onion, diced
4 garlic cloves, chopped fine but not minced
2 green peppers, diced
2 large tomatoes, seeded and diced
1 teaspoon paprika
1 fresh chili peppers or 1 pinch cayenne
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon pepper
2 lbs potatoes, peeled and sliced
water
1/2 cup white wine (optional)
2 tablespoons fresh parsley, minced (optional)

Steps:

Cut the fish into large, chunky pieces (about 1 1/2 inch squares).
Heat the olive oil in a large stove-top safe casserole dish or pot. (I'd use a nice heavy cast iron pot). Add in the onion, garlic, peppers and tomatoes and fry over a low heat for about ten minutes.
When the onion is looking cooked, add the paprika, cayenne, salt and pepper and cook for another few minutes.
Add in the potatoes then add just enough water to cover the potatoes and veggies. Bring up to a gentle boil.
When the potatoes are nearly done, add in the tuna and the white wine and cook for a further 15 minutes All depending you may need to add a little more liquid if it's drying up, or let some cook off if it's too runny. Garnish with the parsley if using.
Serve with crusty bread and a salad!

Potatoes & Tuna Casserole-- No Pasta Added image

Provided by love2shop4things

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 (8 ounce) cans tuna, but drained well (as you prefer oil or in water)
2 (10 ounce) cans condensed cream of celery soup, not mushroom, as celery soup has a better taste with tuna
2 onions, sliced
16 ounces milk
6 -8 large potatoes, peeled, slices, about 1/4 inch
salt and pepper

Steps:

Butter lightly an oven pan 9X13 size.
Heat the oven at: 375°F.
Layer the bottom of pan with first layer of raw, sliced potatoes.
Add layer of sliced, raw onions and first tin of tuna, carefully spreading the tuna evenly all over.
Add a second layer of sliced, raw potatoes, then add last of the onions.
Salt & pepper in between.
Add the rest of the second can of tuna evenly.
Cover with last row of potatoes.
In a separate bowl, mix together the celery soup with milk, mixing well.
Pour the soup mixture evenly over dish; cover all potatoes.
Cover tightly with foil or Dutch oven cover.
Bake for 1 hour at 375°F in center of oven.
Uncover, and bake 15 minutes more at 350°F and the sauce/gravy will become just the right thickness--not too thick and not too watery.
Do Enjoy! Please do comment on the recipe afterwards.