Moussakas with tuna11 comments Feb 21st, 2010 | By Tobias | Category: Fish, Recipes
This delicious – meat free - Moussakas is an other result of my excursion to the Greek Orthodox Monastery. Focusing on Greek fasting dishes the Abbot proposed to show me how to prepare this classic Greek dish with Arabic roots. What makes this dish so special is the use of tuna fish in the tomato sauce instead of minced meat. This Moussaka is perfectly light and tasty. Ideal for feeding all the family or friends that come over for dinner.
Preparation time: 60 minutes
cooking time: 40-60 minutes
- 1 kilo of eggplants
- 3/4 kilo potatoes
- 2 onions
- 2 cans of tuna fish
- 1 kilo of tomatos (or cans)
- 2 ts of tomato pulp
- olive oil
- 200 gram hard cheese
- salt and pepper
- a cup of flour
- 150 gram butter
- 3/4 liter of milk
- 2 eggs
For the Bechamel:
Slice the eggplants into 1 cm thick slices. Coat it with some olive oil and put it into the preheated oven at 180 degrees to bake. It is best to place the eggplants on a tray in the oven. The eggplants should be well baked after 20 minutes. They should be nice and soft. They can also be fried in oil instead. In this case i recommend to let them sit in a drainer over night in order to let the oil drip off. They tend to draw a lot of oil which makes the dish quite heavy.
Slice the peeled potatoes into thick slices of about half a centimeter. Fry them in olive oil form both sides. They should not get cooked but just take some colour from each side.
Meanwhile prepare the tomato sauce. Cube the onions and fry them in olive oil. Do this in apot that is big enough to hold the tomatoes and the other ingredients. When the onions have sauteed enough add the clove and the cinnamon stick. Then add the chopped tomatoes and the pulp. Break up the tuna in the can and add it to the pot. Stir and let it simmer. The sauce should thicken. Season with salt and pepper.
Now you can start layering the Moussakas. First put the potatoes into the casserole. Lay them tightly next to each other so they cover the bottom of the casserole as much as possible. Then lay the eggplants over them. Make sure the eggplants slices close the surface almost perfectly. You do not want the sauce on top to drip through to the bottom of the pan and burn. Now spread the tomato sauce over the eggplants. cover all the surface.
Spread half of the cheese over the sauce.
Melt the butter in a pot to start making the Bechamel. Once it is melted add the flour and fry that for a few minutes until is has a light brown colour. Now slowly add the milk while stirring. Once you have dissolved all the milk take the pot off the heat, add 2 eggs and stir well.
Now pour the Bechamel into the casserole. spread out evenly and sprinkle the cheese on top.
Bake in the preheated oven at 180 degrees for 40 to 50 minutes. Broil towards the end of the baking time for a few minutes in order to give the dish some colour.
Takeout and let it cool off a bit. Tastes best when heated up a second time.