Tuna, Leek & Bacon Dauphinoise
35 Min Serves 4
- 2 110g John West No Drain Fridge Pot Tuna Steak with a little brine
- 4 rashers of streaky bacon, finely diced
- 1 leek, finely sliced
- 500g floury potatoes, peeled and thinly sliced
- 300ml double cream
- 1 tbs olive oil
- 1 tbs freshly grated parmesan cheese
- A little fresh thyme
- Salt and pepper
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym tuna pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
To prepare our Tuna Dauphinoise Recipe preheat the oven to 160°C / Gas Mark 3. Heat the oil in a large frying pan, add the streaky bacon and leek. Cook over a medium heat until the bacon has begun to brown and the leek is soft. Stir in the John West Tuna Steak and season to taste with salt and freshly ground black pepper.
Lightly butter a large gratin dish, put a layer of potatoes on the bottom of the dish and season with salt and pepper. Spoon the bacon, leek and tuna mixture on top and layer the final potatoes on top. Pour over the cream and sprinkle with the parmesan cheese and thyme.
Bake in the oven for 1 to 1.5 hours or until the potatoes are soft and the cheese lightly browned. Serve with a green leafy salad.
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