Ingredients
Tuna Sweetcorn Casserole
- 60 grams Tasty cheese
- 50 grams Butter
- 1 onion, halved
- 50 grams plain four
- 530 grams Milk
- 1 teaspoon sugar
- pinch salt, to taste
- pinch black pepper, to taste
- 2 eggs
- 1 can Tuna in Natural spring water, 425 gm
- 1 can Sweetcorn kernals, 420gm
- extra butter
- sprig parsley, to garnish
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Prehaet oven to 180 degreees. Drain tuna an corn by emptying into simmering basket
- Grate chees 5-10 sec sp 5 set aside. Wash and dry bowl
- Chop onion 3 sec sp 5. scrape sides down
- Add butter and saute onion
"Closed lid" 3 min 120 degrees sp 1 - Add milk, sugar, flour, salt and pepper. Cook 4 min 100 degrees sp 3. Your goal is a thickening white sauce. While this cooks lighlty beat eggs in a small bowl.
- Add drained tuna, corn and 1/2 cup of the cheese. (leave some to dot the top) Stir to combine reverse
"Counter-clockwise operation" sp 2. Gradually add slightly beaten eggs through hole in the top of the lid. 30 sec should be enough to combine all ingredients. You do not want to completely shred the tuna. A few chunks are good. - Pour into a casserole dish, top with remaining grated cheese and dobs of butter and bake for approx 1 hour. It is cooked when firm in the middle when you press on it. It can also be cooked in individual ramekins for about 20 mins. (NB If browning too quickly turn tem in ovent back a notch)
Serve on its own or with a tossed salad. Can also be eaten cold. I have also reheated portions for lunch at work the next day.
Tuna and sweetcorn Casserole
Tip
This recipe is one I have converted from a dish my mum made after my aunty had treated us to it. It has been handed down and well loved but while it was called a remkin dish we always cooked it all n one dish and just extended the cooking time. Watch the top - if it is getting too brown turn your oven down a little. I am not a big seafood or tuna eater but this dish I love. You could add other vegetables such as capsicum if you wished. I would love to know what you do with variations
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Really yummy did add some pasta now our favourite tuna recipe thank you 😊😊
I cooked this dish last night following the recipe -as a result I have made some minor changes to it. All feedback appreciated if you give it a try.
Jenny Gilbert
Thank you for your feedback Peter - I have always had it without pasta but that would be a nice addition. I will rectify the oven issue now
Jenny Gilbert
Tried this tonight and just a couple of things.
Firstly, recipe doesn't mention cooking it in the oven or at what temperature. Had to work that out myself.
Secondly, I think adding pasta would enhance it's taste.
Cheers
Peter Hampshire