Holiday Recipe - Tuna Parmentier Provençal Style

A generous and sunny dish that's a welcome change from traditional minced meat!
With tuna, fragrant vegetables and a smooth nutmeg-flavored mashed potato, this shepherd's pie is both festive and easy to prepare.

🛒 Ingredients

- Tuna chunks in brine — Petit Navire

- Tomato sauce cooked with mixed vegetables — Panzani

- Creamy Mashed Potatoes & Nutmeg — Mousline

- Olive oil — Puget

- Herbs of Provence — Ducros

- Fine salt — Noirmoutier Island

- Black pepper — Ducros

- Grated cheese

👩🍳 Preparation

- Drain the Petit Navire tuna and flake it into a bowl. Mix with Panzani tomato sauce , a pinch of Ducros Herbes de Provence , salt and pepper.

- Prepare the Mousline Cream & Nutmeg puree according to the package instructions.

- In a gratin dish lightly oiled with Puget , spread a first layer of tuna preparation, then cover with mashed potatoes.

- Sprinkle with grated cheese and bake at 180°C for 20 minutes, until the top is golden brown and crispy.

💡 Tip

Serve with a green salad or some roasted cherry tomatoes for a touch of freshness.