Entertaining, Fish, Healthy, Rice

Cheesy Tuna, Courgette & Mushroom Gratin, 65p

This recipe is a riff on the Courgette, Tomato and Brie Gratin from A Girl Called Jack, with some extra veg and protein added, and mushrooms for Vitamin D as the darker evenings draw in. You can use pretty much any veg you like in this; I toyed with a wrinkly red pepper in the fridge and fingered half a leek before deciding I could use them elsewhere and plumping for this particular combination. If you’d prefer a veggie version, simply swap the can of tuna for a can of beans or chickpeas to keep the heartiness and protein intact.

 

Serves 4, from 65p each. Prices correct at time of publication. Other supermarkets offer similarly competitive pricing – this is just my closest right now. (This post contains affiliate links – I may earn a small commission if you click the links or purchase any products.)

140g onion, 12p (80p/1kg, Growers Selection at Asda)

140g carrot, 14p (30p/500g, Growers Selection at Asda)

125g mushrooms, 25p (49p/250g, Farm Stores at Asda)

1 medium courgette – approx 180g, 44p (80p/330g, Growers Selection at Asda)

150g rice, 7p (45p/1kg, Smartprice at Asda)

600ml boiling water

1 chicken, fish or veg stock cube, 3p (35p/12, Asda)

40g tomato puree, 6p (27p/200g, Asda)

1 tsp mixed dried herbs, 4p (30p/18g, Asda)

2 tsp lemon juice, 2p (39p/250ml, Asda)

102g canned tuna (drained weight), 59p (59p/102g, Smartprice at Asda)

80g cheese, 86p (£1.60/150g, Smartprice at Asda)

Breadcrumbs, optional

First preheat your oven to 180C and ensure there is a shelf in the middle.

Peel and very finely dice your onion, and finely dice your carrot, mushrooms, and two thirds of your courgette. Warm a little fat – oil, lard or butter, whatever you’re comfortable with – in a large non stick pan, and add the diced veg.

Boil the kettle, and measure 600ml boiling water into a heatproof jug. Crumble in the stock cube, and stir in the tomato puree. Add the lemon and herbs and stand to one side for a moment. The jug, not you!

Add the rice to the veg pan, and stir in to combine. Add a splash of the tomatoey sauce, and stir in well. Add a little at a time, on a low heat, stirring frequently until each addition is almost absorbed before adding the next.

Very finely slice your remaining the remaining piece of courgette – this will form the ‘lid’ of your gratin.

Drain your tuna well and fold into the pan, along with most of the cheese, stirring to evenly distribute it throughout. Season well with plenty of black pepper.

Spoon the rice and veg mixture into a medium sized ovenproof dish. Top with the courgette slices and remaining cheese, and breadcrumbs if using.

Bake in the centre of the oven for 30 minutes, and serve piping hot.

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All text copyright Jack Monroe.
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Click here for my books! All text copyright Jack Monroe.

This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.