INGREDIENTS:
- 4 tbsp butter (ghee okay)
- 1/2 onion, diced
- 2 tbsp rice flour (coconut flour okay)
- 1 cup heavy cream (coconut milk okay)
- 1 cup chicken broth
- 1/2 tsp salt, more to taste
- 1/2 tsp black pepper, more to taste
- 2 cans (5oz each) tuna, drained
- 4 russet potatoes, peeled and thinly sliced
- 1/2 cup chopped fresh parsley, divided
INSTRUCTIONS:
Sharp Convection Microwave instructions:
- Preheat the convection oven to 275F to warm up the inside of the microwave. In a casserole dish, add the butter and diced onion. Press the “Roast” button twice on the microwave to activate the bottom heating element, then set it for 8 minutes. Roast until the onion is softened, opening the microwave door and stirring every 2 minutes, about 8 minutes altogether. Stir in the rice flour and return to the microwave; roast again until the flour is light brown and toasted, again opening the door and stirring every 2 minutes, about 4 minutes total.
- Set the microwave to convection, and preheat to 350F. As the microwave heats, carefully remove the casserole dish and stir in the cream, broth, salt, and pepper, then gently stir in the tuna, potatoes, and half of the parsley. Cover tightly with heavy duty tin foil and bake at 350F for 45 minutes. Uncover the casserole dish and return to the oven; bake until the potatoes are soft and the sauce thickens, about 20 minutes. Remove from the oven and taste for salt and pepper; add more if needed. Stir in the remaining parsley and let rest for 5 minutes before serving.
Conventional oven instructions:
- Preheat your oven to 350F. In a saucepan, heat the butter over medium heat. Add the onion and sauté until softened, about 6 minutes, then stir in the rice flour. Sauté until light brown and toasted, about 2 minutes, stirring often. Stir in the cream, broth, salt, and pepper; simmer until thickened, about 2 minutes, then taste and add more salt and pepper if needed.
- Stir in the tuna, potatoes and parsley, then transfer to a casserole dish. Cover tightly with heavy duty tin foil and bake for 45 minutes. Uncover the casserole dish and return to the oven; bake until the potatoes are soft and the sauce thickens, about 10 minutes. Remove from the oven and stir in the remaining parsley; let rest for 5 minutes before serving.
Source: The Domestic Man
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