Tuna Cheese Moussaka Recipes

TUNA MAC AND CHEESE BAKE

Steps:

• Prepare macaroni and cheese according to package directions. Stir in the tuna, soup, milk, peas, mushrooms and half of the fried onions. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25 minutes. Sprinkle with remaining fried onions; bake 5 minutes longer or until heated through.

CHEESY TUNA MOUSSAKA

Steps:

• Preheat oven to 350°F.
• Peel and slice eggplant into 1/4 to 1/3 inch slices.
• Cook eggplant in boiling water in a saucepan for about 4 minutes; drain.
• In a covered saucepan, simmer chopped onion in white wine for 5 minutes.
• Blend in a mixture of cornstarch dissolved in milk.
• Add cinnamon, salt, pepper, and nutmeg.
• Cook until thickened, stirring constantly.
• Combine half the sauce with drained tuna.
• Add cottage cheese and eggs to the remaining sauce.
• Arrange half the eggplant slices in an 8-inch baking dish.
• Add layers of the tuna mixture, grated Parmesan cheese, the cottage cheese mixture, ending with the Parmesan cheese.
• Bake for 50 minutes, or until set.
• Let stand for 10 minutes before slicing.

TUNA-CHEESE MOUSSAKA

Steps:

• Prepare Eggplant: Peel and cut eggplant into 1/2" slices.
• Sprinkle slices with salt.
• Place in a bowl.
• Cover and add a weight.
• Rest for 30 minutes to release liquid.
• Drain and pat dry.
• Dip slices into beaten egg and saute in large skillet containing heated oil.
• Drain on paper towel.
• Prepare White Sauce: In a heavy saucepan over medium heat, melt butter.
• Saute onion.
• Add flour and cook for 2 minutes stirring constantly.
• Remove from stove and cool for 1 minute.
• Slowly add the hot milk stirring constantly.
• Bring to a boil.
• Boil for 1 minute.
• Continue to cook until thickened.
• If lumpy transfer to processor and process for 5 seconds.
• Add seasonings and wine.
• Cool.
• Divide into 2 bowls.
• Prepare Filling: Divide parmesan cheese in two and set aside.
• Rinse tuna under cold water.
• Drain.
• Break into small pieces and add to half of white sauce.
• Mix well.
• Coarsely chop the green pepper by hand.
• To work bowl of processor add cottage and feta cheese, eggs and green pepper.
• Process 10 seconds until smooth.
• Add remaining white sauce.
• Process off and on to blend.
• Assembling the Moussaka: Line an 8x8 pyrex dish with eggplant.
• Add the tuna white sauce mixture.
• Sprinkle half the Parmesan cheese.
• Add another layer of eggplant and the egg-cheese mixture.
• Sprinkle with remaining Parmesan cheese and top with tomato slices and a little more Parmesan cheese.
• Variations: 1 Substitute cottage cheese for feta cheese; 2 Replace the tuna with a 1- ounce can of sliced mushrooms or 1/2 pound of fresh mushrooms, sliced and sauteed.
• To Bake: Preheat oven to 350°F.
• and bake uncovered for 55 minutes.
• Let rest 10 minutes before serving.
• Recipe can be doubled and made in a 9"x13" pan.
• The completed recipe can be prepared the day ahead of serving.
• Bake for 35 minutes.
• Cool, cover and refrigerate.
• Bring to room temperature for 1 hour.
• Reheat at 350°F for 30 minutes until hot.
• The preparation for the eggplant and white sauce can be done the day before the Moussaka is assembled.
• Do not freeze.