FRIJE

Instructions

• 1.   Preheat your oven to 190°C (375°F).
• 2.   Prepare the tomato sauce: in a saucepan, sauté the minced onion in olive oil. Once the onion is golden brown, add the tomato puree, sugar, a good pinch of salt, and paprika. Season to taste and let it reduce over low heat.
• 3.   Meanwhile, wash the Swiss chard leaves.
• 4.   Separate the leaves from the stems using a knife (as shown in this video here).
• 5.   Cut the stems into pieces about 4cm (1.5 inches) long.
• 6.   Boil the stems in salted water for 25 minutes.
• 7.   Meanwhile, roughly chop the leaves and sauté them for 3-4 minutes in a hot pan with a drizzle of olive oil. The leaves will wilt slightly, but do not overcook them!
• 8.   When the tomato sauce has reduced, add the tuna to the sauce.
• 9.   Once the stems are tender (check with the tip of a knife), drain them well to remove any excess water.
• 10.   In a small gratin dish, line the bottom with the stems, then add the tomato sauce+tuna. Add the leaves, then another layer of tomato sauce+tuna.
• 11.   Sprinkle with grated cheese.
• 12.   Bake for 30 minutes, or until golden brown.
• 13.   Remove any excess water if the Swiss chard releases too much liquid in the dish, being careful not to spill everything in the sink.

Notes & Suggestions

• Average nutritional values per serving
  Energy 2,198.30 kJ / 527.21 kCal
  Fat 20.66 g, of which saturated 8.33 g
  Carbohydrates 37.36 g, of which sugars 22.48 g
  Fiber 7.95 g
  Protein 44.18 g
  Sodium 939.32 mg

Nutritional information *