Tuna and squash gratin

Serves : 4

Preparation time: 20 minutes

Cooking Time: 60 minutes

Ingredients

• 750 ml (3 cups) acorn squash, cubed
• 2 onions, sliced
• 1 pinch cayenne pepper
• 5 ml (1 tsp.) herbes de Provence blend
• 120 ml (8 tbsp.) olive oil
• 90 ml (6 tbsp.) white wine vinegar
• 500 ml (2 cups) canned tuna, rinsed and drained
• 500 ml (2 cups) homemade béchamel sauce
• 4 eggs
• 2 garlic cloves, minced
• 60 ml (4 tbsp.) panko breadcrumbs
• 4 servings cooked rice
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. On an ovenproof baking sheet lined with a silicone mat, place the squash cubes and onion rings, top with the chili pepper, herbes de Provence, olive oil, vinegar, salt and pepper and bake for 30 minutes.
3. On top of the cooked vegetables, add the garlic and mix. Check seasoning.
4. In a bowl, stir the eggs into the béchamel sauce, add the tuna and mix.
5. In a gratin dish, pour the vegetable mixture, add the tuna mixture, sprinkle the top with breadcrumbs and bake for 30 minutes.