Recipe 2 – Broccoli gratin with tuna

Today’s recipe is a low-carb creation from long before that became a trend in cooking. This broccoli gratin was quite simple to make and I definitely enjoyed it. I recommend using cheese with a strong flavor to give it some extra punch.

Broccoli gratin with tuna and cheese sauce

Cooking time including preparation: around 45 minutes
Portions: 4

Ingredients:

Main ingredients:

• 750 g (around 2 heads) of fresh or frozen broccoli
• 1 can of tuna

For the cheese sauce:

• 50 g margarine (I used butter)
• 4 tbsp wheat flour
• 2 dl whipping cream
• 1 1/2 dl milk
• 1 1/2 crushed (vegetable) stock cube, or equivalent amount of stock powder
• 3 dl water
• salt, pepper
• 200 grated cheese – Swiss type
• 1 egg

Preparation:

Turn on your oven at 250°C. Cut the broccoli in pieces and boil for 15 min (5 min if you use frozen broccoli) in lightly salted water. In the meantime you can prepare the cheese sauce.

Melt the butter and add the flour and let it brown slightly while stirring. (If you’re eating a strict LCHF diet you might want to skip the flour in the sauce. Let it simmer a bit longer to get thicker or add one more egg in the end.)

Add the milk, the water and half of the cream (1 dl). Stir the sauce until it has a smooth texture. Add the stock powder and let the sauce simmer for 5 minutes on low heat. Stir every now and then.

Mix in the cheese and the rest of the cream. Add pepper and salt to taste. Remove the sauce from the stove. Mix in the egg.

Drain the broccoli and put it in an ovenproof form. Distribute the tuna on top and pour the sauce over it. Gratinate for 5-10 minutes.

Here is a scan of the original recipe:

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Veronica

Veronica is the founder of Hyperbrain.me. With one foot in the past and one in the future she takes inspiration from older aesthetics and ideas to apply them in updated form today. She is passionate about teaching timeless skills and believes that the world needs more polymaths.

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