Creamy Tuna and Tomato Crumble Casserole

If I cook dinner, it must be an easy recipe, as I’d already starved when I just prepared the ingredients. I had cans of tuna in oil from my brother who currently a Sorong, West Papua inhabitant and turned them to creamy casserole :9

My brother told me that in the region where he currently live is rich in fresh seafood that he’s getting bore for eating it almost every day on every occasion. The fact that Sorong is not even a step from the famous Raja Ampat is making sense to me how beneficially their sea must be. The fact is Indonesia contributes 16% tuna in the world market, with a value of over US$ 764 million. We Indonesian are rich, really :)

Since I baked the sweet version of it last month, recently I have an addiction for oatmeal crumbles. Besides, it’s also going to be a healthy carbs night intake. Talking about oatmeal, here I reveal you a secret: I was not planning to put the additional oatmeal for tuna mixture. That one is actually caused by accident, I was putting too much salt in the cream mixture :’)

The accident was worth it, anyway, as the casserole really turns out greaaat! One of the finest casseroles I’ve baked, with slices of tomato to balance the tuna strong taste, along with crispy crumble on top :D

Creamy Tuna and Tomato Crumble Casserole

Yield: 20 x 20 cm pan

Preparation time: 15 minutes

Total time: 1 hour

Ingredients:

- Tuna mixture:

• 2 tablespoons oil for cooking
• 2 canned tuna in oil (120 gr each), drained, set aside the oil
• 2 onion, sliced
• 2 cloves garlic, minced
• 4 tbsp flour
• 1 cup milk
• 5 tablespoons oatmeal
• 1/3 cup water
• 2 teaspoon all-spices
• 1 teaspoon nutmeg powder
• salt and pepper to taste
• 3 tomato, sliced

- Crumble:

• 1 1/2 cup oatmeal
• Oil from 2 canned tuna
• 2 teaspoon all spices
• 1 cup shredded cheddar
• 3 cloves garlic, minced

Direction:

1. Line pan with butter and preheat oven at 180 deg C.
2. To make tuna mixture: Heat oil in a pan, fry onion and garlic until the onions turn translucent and the volume reduces to its half.
3. Set to low heat. Add in flour, mix until thoroughly combined.
   
4. Slowly stir in milk little by little until it turns to creamy sauce.
   
5. Add in drained tuna, oatmeal, and water. Mix until homogeneous.
   
   
   
   
6. Add in salt, pepper, nutmeg, and all spices to taste.
7. Pour mixture into prepared pan. Cover the top with sliced tomato.
   
8. Bake for 15 minutes.
9. To make crumble: Mix thoroughly all ingredients. 
10. Put in the fridge for 15 minutes. Spread crumble on baked tuna mixture evenly.
    
11. Bake for another 20 minutes.