White tuna au gratin with alioli

White tuna au gratin with alioli

This White tuna au gratin with alioli sent in by Marino is ideal to warm yourself up during the coldest winter days and enjoy a dish full of flavour. It’s easy to prepare and the result is spectacular.


  • White tuna – one tin
  • Potato – one
  • Cherry tomatoes – 6
  • Chives
  • Mixture of parsley and oil
  • Paprika
  • For the alioli
    • Olive oil
    • Egg yolk
    • Garlic
    • Salt – a pinch


  1. Fry thinly-cut slices of potato until they are golden and crunchy.
  2. Arrange the slices on a plate.
  3. Add the white tuna on the bed of potatoes.
  4. Cover with a generous layer of alioli.
  5. Surround with the cherry tomatoes.
  6. Place in the oven and cook au gratin until the tomatoes are soft and the alioli has solidified.
  7. Remove and sprinkle the whole plate with some paprika and some drops of oil with parsley.
  8. Lastly, decorate with some chives.

Very appetising for these winter days. Thanks, Marino!

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