Tuna Moussaka

Bechamel sauce

1. Melt the butter in a small saucepan over medium heat. Add in the flour and cook, stirring, for 1 minute.
2. Gradually add cream, stirring lightly with a whisk. Cook, beating gently with a whisk for 5 to 7 minutes or until liquid thickens.
3. Stir in pepper, salt and cumin. Set aside.

Moussaka

1. Preheat oven to 350 F (180 C).
2. In a non-stick skillet over medium high, brown zucchini slices lightly in butter and oil. Season with salt and pepper.
3. Place half the zucchini in single layer in bottom of a greased 8-inch (20 cm) pan. Add the tuna. Stir marinara sauce, onion, tomato, Dijon mustard, basil and garlic. Spread evenly over the zucchini.
4. Mix 1/4 cup (50 mL) béchamel with mashed potatoes. Spread potatoes evenly over the tuna-marinara mixture.
5. Arrange remaining zucchini slices evenly over the potatoes. Spread the remaining bechamel sauce over the zucchini.
6. Bake covered for 20 minutes, remove cover and bake for 10-15 minutes or until the surface is golden and bubbly. Serve hot. 

TIP:

• You could change the variety of flavoured tuna, depending on your preference.
• Cook bechamel sauce thoroughly so you don’t taste the flour.
• The moussaka can be prepared in individual ramekins.