Ingredients

Puree:

750 g potato

50 g butter

75 ml milk

150 g grated Gauda cheese

Filling:

140 g onion

3 tablespoons extra virgin olive oil

1 can chopped-tomato(400 g)

200 ml tomato-puree

1 tablespoon Vegeta Natur

100 g celery stalks

1 small can red beans (400 g – 240 g drained mass)

2 tuna solid in brine (2X160 g)

salt

pepper

butter for the mould

We used

Vegeta Natur

Preparation For this recipe you only need imagination!

Medium complexity 6 Persons 75 min

• 1 Peel the potatoes and boil them in salted water.
• 2 Drain, run through a strainer, add butter, milk and 160 g grated gauda cheese.
• 3 Stir well and cover to remain hot.
• 4 Heat olive oil in a small frying pan, add finely chopped onion and fry on a medium-high heat.
• 5 When the onion becomes golden-yellow colour add celery stalks cut into slices and sauté for 1-2 minutes. Add chopped tomato, tomato puree, Vegeta Natur and fry gently for 10-15 minutes, until all the liquid has evaporated and it had become dense.
• 6 Add strained beans and tuna, stir gently and transfer it to a greased fire-proof pan (Ø 20-26 cm).
• 7 Smooth the mixture and arrange on top the prepared puree.
• 8 Salt with the remaining grated cheese and put it in a pre-heated oven at 210 °C for ca. 20 minutes or until the puree gets its nice roasted golden yellow crust.