Tuna and Corn Gratin

Cook time 1 hour
Servings 4


1 tbsp extra virgin olive oil

1 onion, finely chopped

300g baby spinach

3 ears of corn, kern removed

2 eggs

1 tbsp Dijon mustard

2 tbsp plain flour

300ml thickened cream

2 x (185g) cans of tuna in springwater, drained

Pinch nutmeg

125g smoked scamorza, cut into 2cm pieces

1 small handful of grated pecorino cheese

Salt & pepper

Tuna and Corn Gratin


Preheat the oven to 180C and grease a gratin dish with oil or butter.

Heat oil in a large frying pan and fry the onion to soften. Add the baby spinach and a pinch of salt and cook until just wilted. Remove and cool a little.

Add the corn kernels to a food processor and blitz to puree. While the motor is still going add the eggs, mustard, flour, cream and nutmeg. Keep blending until smooth and season with salt and pepper.

Fold tuna through the spinach and onion mix and pour into a 2-litre gratin dish. Scatter over the scamorza cheese, then pour the corn mixture over it and grate the pecorino on top.

Bake for 30-40 minutes or until just set. Cool for 10 minutes before serving.