Tuna and mushroom ragout

A quick and simple recipe that uses items you may have in your store cupboard. Using dried mushrooms, you may already have all of the ingredients.

Tuna and mushroom ragout

Servings:	Serves 4
Calories per serving:	387
Ready in:	40 minutes
Prep. time:	15 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Pretty tasty 4/5 A strange mixture, but it works. NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 25 g (1 oz) butter
• 1 tablespoon olive oil
• 2 medium onions, finely chopped
• 1 garlic clove, crushed
• 300 g (11 oz) button mushrooms, wiped (not washed) and sliced thickly
• 2 tablespoons plain flour
• 2 tablespoons freshly chopped parsley
• 1 x 400g tin tomatoes , chopped
• 3 tablespoons beer or lager or chicken stock
• A splash of Worcestershire sauce
• 3 tablespoons freshly grated Parmesan cheese
• 3 tablespoons Cheddar cheese, grated
• 1 cup breadcrumbs
• 2 x 140g cans tuna chunks, drained
• 2 tablespoons fresh basil leaves, torn

Method

1. Heat the butter and the oil in a wok and fry the onions until soft and translucent, about 3 minutes
2. Stir in the garlic and mushrooms and fry for another 3 minutes
3. Add the flour and cook for a further minute
4. Stir in the tomatoes and beer and bring to the boil
5. Add the Worcestershire sauce and tuna chunks and simmer and reduce a little, about 6 minutes. Don't stir too much or you will reduce the tuna to mush.
6. Season with salt and pepper
7. Place in an oven proof dish
8. Mix the breadcrumbs with both of the cheeses and sprinkle over the top of the tuna mix
9. Gently grill for 5 minutes to melt the cheesy topping
10. Spread the torn basil over the top

Serving suggestions

Serve hot with a green salad and plain boiled rice

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