- 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.
Potato Puttanesca Gratin 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.
