• Preheat oven to 375°F.
  • Coat a high-sided, 1½–2-quart oven-proof baking dish with butter.
  • Prepare puttanesca filling by combining the first 9 ingredients and combine until you achieve a homogenous mixture.
  • Fold in plant-based tuna.
  • Arrange a layer of potatoes on the bottom of the baking dish, slightly overlapping each row.
  • Spread approximately half of the puttanesca mixture evenly over the potatoes.
  • Repeat with another layer of shingled potatoes, remaining puttanesca mixture, then remaining potatoes.
  • Combine mozzarella and parmesan and scatter on top of dish.
  • Cover baking dish with parchment and foil, place in oven and bake covered for 40 minutes.
  • Remove parchment and foil and bake another 20 minutes.
  • Allow to rest for about 5 minutes before cutting and serving.
Baked Potato

Puttanesca with Tuna

  • Preparation30 minutes
  • Cook Time 1 hour
  • Serves 6

INgredients

  • ½ tablespoon plant-based butter

For Puttanesca Filling

  • ¾ cup tomato sauce
  • ½ cup shredded plant-based mozzarella
  • ½ cup thinly sliced red onion
  • ⅓ cup capers, drained
  • ⅓ cup pitted Kalamata olives, drained and chopped
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon dulse leaves
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon crushed red pepper flakes
  • 3 pouches Good Catch® Mediterranean Plant-Based Tuna

 

  • 4 cups peeled and sliced Russet potatoes
  • 1 cup shredded plant-based mozzarella cheese
  • 1 cup shredded plant-based parmesan cheese

Instructions

  • Preheat oven to 375°F.
  • Coat a high-sided, 1½–2-quart oven-proof baking dish with butter.
  • Prepare puttanesca filling by combining the first 9 ingredients and combine until you achieve a homogenous mixture.
  • Fold in plant-based tuna.
  • Arrange a layer of potatoes on the bottom of the baking dish, slightly overlapping each row.
  • Spread approximately half of the puttanesca mixture evenly over the potatoes.
  • Repeat with another layer of shingled potatoes, remaining puttanesca mixture, then remaining potatoes.
  • Combine mozzarella and parmesan and scatter on top of dish.
  • Cover baking dish with parchment and foil, place in oven and bake covered for 40 minutes.
  • Remove parchment and foil and bake another 20 minutes.
  • Allow to rest for about 5 minutes before cutting and serving.