1 small can red beans (400 g – 240 g drained mass)
2 tuna solid in brine (2X160 g)
butter for the mould
For this recipe you only need imagination!
6 Persons75 min
Peel the potatoes and boil them in salted water.
Drain, run through a strainer, add butter, milk and 160 g grated gauda cheese.
Stir well and cover to remain hot.
Heat olive oil in a small frying pan, add finely chopped onion and fry on a medium-high heat.
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.
Add strained beans and tuna, stir gently and transfer it to a greased fire-proof pan (Ø 20-26 cm).
Smooth the mixture and arrange on top the prepared puree.
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.