Barley and Tuna Gratin
Barley has so many health benefits in addition to be a great source of fiber. I could eat it everyday.
Sam is one of my Colleagues from Guy Demarle in Isère, France. I have been a fan of her cuisine as long as I have been using the bon COOK products.
You are going to love this recipe!
Bon Appétit!
Barley and Tuna Gratin
Get your fill of fiber with this delicious gratin!
Ingredients
- 2 cups pearl barley (Bob's Red Mill)
- 2 cups marinara sauce (Divided)
- 2 tins of tuna (Solid white in water)
- 2 tbsp bouquet garni herbs (Divided)
- 1 pinch of salt
- 1/2 cup mozzarella (Diced)
Instructions
- In a medium sauce pan, filled with water, cook the barley as indicated on the paquet (30min for me)
- Preheat oven at 350F/180C.
- In a mixing bowl, pull apart the pieces of tuna and gently mix with a cup of marinara sauce.
- Once your barley is cooked and drained through the colander, place it directly in the Flexipat®.
- Add the tuna/tomato sauce and mix well.
- Cover with the remaining cup of marinara sauce and place the Mozzarella on top.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your gratin from 15min)
- Once your Gratin is out of the oven, let it cool down for about 5min. Then, Serve and Enjoy! Bon Appétit!
YouTube Video
Nutrition
Serving: 6g | Calories: 283kcal | Carbohydrates: 56g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 558mg | Potassium: 464mg | Fiber: 12g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
