Tuna Cheese Moussaka
Indulge in the rich, Mediterranean-inspired flavors of Tuna Cheese Moussaka, a delightful twist on the classic casserole. Tender roasted eggplant slices are layered with a savory, spiced tuna and tomato mixture, infused with warm hints of cinnamon and oregano for a truly unique taste. Topped with a velvety, homemade béchamel sauce enriched with Parmesan, mozzarella, and a pinch of nutmeg, this dish is baked to golden perfection. Perfect for weeknight dinners or special gatherings, this hearty and cheesy tuna moussaka offers a comforting blend of textures and aromas that's sure to impress. With just 25 minutes of prep time and baked to bubbly brilliance, it’s a must-try for lovers of Mediterranean cuisine and casserole dishes alike!
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Recipe Information
Ingredients
- 2 large Eggplants
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 1 medium (diced) Onion
- 3 (minced) Garlic cloves
- 2 5-ounce cans (drained) Canned tuna
- 1 14-ounce can Crushed tomatoes
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 2 Egg yolks
- 0.5 cup (grated) Parmesan cheese
- 0.5 cup (shredded) Mozzarella cheese
- 0.25 teaspoon Nutmeg
Instructions
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with the salt. Let them sit for 20 minutes to draw out the bitterness, then rinse and pat dry with paper towels.
Preheat your oven to 375°F (190°C). Brush the eggplant slices with 2 tablespoons of olive oil, place them on a baking sheet, and roast for 15-20 minutes until tender and lightly browned. Set aside.
In a skillet over medium heat, sauté the diced onion and minced garlic in the remaining olive oil until softened, about 5 minutes. Add the canned tuna, crushed tomatoes, cinnamon, oregano, and black pepper. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens. Turn off the heat and let it cool slightly.
In a bowl, whisk the egg yolks, then slowly add a few tablespoons of the warm sauce to temper the eggs. Gradually whisk the tempered eggs into the sauce. Stir in the Parmesan cheese, mozzarella cheese, and nutmeg until smooth. Set aside.
In a greased 9x9-inch baking dish, layer half of the roasted eggplants, then spread half of the tuna mixture over them. Repeat with the remaining eggplants and tuna mixture. Pour the cheese sauce evenly over the top.
Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden and bubbling. Let it cool for 10 minutes before slicing and serving.
Enjoy your delicious Tuna Cheese Moussaka!
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 19.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 397 mg | 31% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
