This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It’s based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry’s cookbook, “Simple” (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
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Serving Size: 1 serving (67g) | ||
Recipe Makes: 4 servings | ||
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Calories: 111 | ||
Calories from Fat: 68 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 9.1mg | 3 % | |
Sodium 68.1mg | 2 % | |
Potassium 176.2mg | 5 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 7.8g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
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