Tuna Lasagne

Recipe by Bart van Olphen, Netherlands

Using sustainable sourced seafood.

When shopping for your ingredients, look for seafood with the MSC blue label to ensure you are helping to protect the ocean environment for future generations.

Prep time

20 mins

Cooking Time

45 mins

Serves

Ingredients

2 tins (140g) of MSC certified tuna in olive oil, drained
1 garlic clove, halved
1/2 red chilli, seeded and coarsely chopped
1 shallot, coarsely chopped
One 12-ounce (340gr) jar of roasted bell peppers, drained (or roast them yourself), cut into chunks
1 cup (250 grams) tomato passata, from a can or a carton
1/2 bunch of basil, leaves only
1 small white onion, finely diced
2 vine-ripened tomatoes, seeded and diced
¼ bunch of oregano, leaves only
1 ¼ bunch of thyme, leaves only
1 tbsp red wine vinegar, plus extra if desired
¼ cup (70 g) tomato purée.
6 sheets of lasagna, uncooked
1 mozzarella ball, sliced
1 zucchini, spiralized or cut into long thin strips
1 eggplant, thinly sliced lengthwise
6 green asparagus, spears
1 1⁄3 cup (150 g) grated mild gouda
Olive oil
Salt and pepper to taste.

Ingredients

Method

Preheat the oven and sauté the garlic, chili and shallot: Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius). Heat a splash of olive oil in a large frying pan over low heat and sauté the garlic, chili, and shallot for 2 to 3 minutes until softened.
Simmer the sauce and blend: Add 2 roasted peppers and pour in the passata. Let the sauce simmer over low heat for 10 to 15 minutes. Add the basil and puree the mixture with an immersion or hand blender until smooth. Set aside.
Cook the tomato sauce and tuna: Heat a splash of olive oil over low heat and sauté the onion for 3 to 4 minutes until softened. Add the diced tomato, oregano, thyme (hold back a few leaves), vinegar, and the roasted pepper sauce and simmer for 5 minutes. Season with salt and pepper. Stir in the tomato puree and the tuna, mix thoroughly, and leave on low heat for an additional 5 minutes. Add extra vinegar to taste.
Layer the lasagna: Spread a layer of sauce in a baking dish (preferably 9 x 13 inches) followed by a layer of lasagna, and then some more of the sauce. Cover with half of the mozzarella, zucchini, and eggplant, then add another layer of sauce, lasagna, and sauce, and top with the rest of the mozzarella, vegetables, and finally the green asparagus. Top it off with a layer of sauce, lasagna, and sauce, and sprinkle with the gouda and some freshly ground pepper.
Bake: Put the lasagna in the oven and bake for 45 minutes until golden brown. To serve, scatter the remaining oregano and thyme leaves on top and drizzle with olive oil.
Serve: To serve, scatter the remaining oregano and thyme leaves on top and drizzle with olive oil.