When I first moved to Eretz Yisrael many years ago as a newlywed, I was a bit baffled by the product (un)availability and what I could possibly make for supper. (We ate our main meal for lunch then, ala Israeli.)
- 2 cans of tuna -
- ¼ cup mayonnaise (light is fi ne) -
- 2 eggs -
- ¼ cup bread crumbs -
- 1 can of vegetables (for example, corn, peas, and carrots), drained salt, onion powder, garlic powder to taste -
- 3-4 potatoes, cooked and mashed with a bit of oil and salt paprika(for a smooth, creamy texture, mash in a food processor) -
Mash the tuna with the mayonnaise. Add the eggs, bread crumbs, vegetables, and seasoning. Spread this on the bottom of a greased 9-inch-round casserole dish. Spread the potatoes on top. Sprinkle with paprika. Bake at 350°F (180°C) for approximately 30–40 minutes. Cool and serve.
NOTE: This is a very “do your own thing” recipe. If you want to use more tuna or mayo, then do so! Same goes for seasoning or vegetables. You can add chopped fresh herbs to the tuna. You can use half a can of veggies and make it spicier if you like. I’m just giving you the basic idea.
SERVING IDEAS: Cut with a round cutter for impressive presentation (see photo). Also, this casserole tastes very good served at room temperature, as well as heated. You can serve it for Shalosh Seudos on Erev Tisha B’Av. It is very fi lling. Send it to a friend who’s not feeling well, or to a neighbor who just gave birth. It’s inexpensive and easy to make, and they will be thrilled!
TIP: Recently I used bread crumbs I made from leftover homemade whole wheat challah in this recipe and it was superb! I also tried it with half a can of string beans cut in pieces. They were not visible (hence a good idea for picky eaters), but added a lot of extra fl avor.
This recipe was featured in Mishpacha Magazine, Issue 101