Breton Tuna and Bean Gratin

I made a few changes to this recipe, I used creme fraiche instead of cream and cannellini instead of haricot beans but given that I made a purée with them it didn't much matter! This was a really delicious gratin, lovely with a crash green salad.

 

 

Breton Tuna and Bean Gratin (from Grains, Seeds and Legumes by Molly Brown)

(Serves 4)

1 onion, finely chopped

6 garlic cloves, thinly sliced

1 1/2 tsp oil

2 400g tins haricot beans

salt and pepper

2 tbsp creme fraiche

2 tbsp milk

1 tin tuna in olive oil

1 tsp chilli flakes

40g grated Gruyere or cheddar

2 tbsp coarse white breadcrumbs

15g butter

1 tbsp chopped parsley

Preheat the oven to 180C. Heat the oil in a frying pan over a medium low heat and sauté the onion until soft but not coloured. Add the garlic and cook for another 4 mins or so. Drain one of the tins of beans and add to the pan, then add the remaining tinned beans and their juices. Season well and set the pan over a low hear so that the beans can meld with the onion.

Transfer the beans and onions to a food processor and blitz to a purée. Add the creme fraiche and milk and mix them in. Tip the mixture into a bowl and add the tuna and its olive oil, the chilli and half the cheese. Stir together. Scrape the mixture into a small oven-proof dish and sprinkle with the breadcrumbs and the rest of the cheese on top. Bake for 25-30 mins until golden on top, sprinkling the parsley over 5 mins before the end of cooking.