Tuna and artichoke gratin with creamy spinach sauce on a bed of quinoa
Servings: 4
Ingredients
For the quinoa
- 1 cup (180g) dry quinoa, rinsed
- 2 cups (500 ml) of water or vegetable broth
- 1 tbsp (15 ml) olive oil
- Pepper
For the gratin
- 2 canned goods (approx. 340 g drained) tuna in water
- 1 canned food (398 ml) artichoke hearts, drained and cut into quarters
- 1 scallion finely chopped
- 1 garlic clove chopped
- 1 tbsp (15 ml) olive oil
- ½ cup (50 g) shredded mozzarella
- ¼ cup (20 g) grated Parmesan cheese
For the spinach sauce
- 4 cups fresh spinach
- 1 1 cup (250 ml) milk
- ½ cup (125 ml) plain Greek yogurt
- 1 tbsp (15 ml) cornstarch
- 1 tsp (5 ml) Dijon mustard
- Zest of ½ lemon
- 1-2 tbsp (15-30 ml) lemon juice
- ½ tsp (5 ml) dried dill or 1 tbsp fresh dill
- Salt and pepper
Instructions
- Cook the quinoa. In a saucepan, place the quinoa and water or broth. Bring to a boil, cover, and cook over low heat for about 15 minutes. Remove from heat and let rest for 5 minutes. Add the olive oil and season with pepper.
- Prepare the sauce. In a large skillet, sauté the onion and garlic in the oil for 2 to 3 minutes. Add the spinach and cook just until wilted.
- In a bowl, whisk the milk with the starch. Pour into the pan and let thicken gently for 2 to 3 minutes. Remove from the heat, then stir in the Greek yogurt, the Dijon, the lemon zest and juice, as well as the dill. Season lightly with salt and generously with pepper.
- Assembly language. Preheat the oven to 400 °F (200 °C). Spread the quinoa in the bottom of a baking dish. Distribute the flaked tuna and artichokes. Pour the creamy spinach sauce on top.
- Cover with mozzarella and Parmesan cheese. Bake 15 to 20 minutes, then finish under the broiler for 2 to 3 minutes to get a well-browned top.