Name: Ethné de Vienne’s Tuna, Chai and Kale Macaroni Casserole
Yield: 4 serving(s)
Ingredients: 225 g cut macaroni; 1 tablespoon (15 ml) olive oil; 4 cloves garlic, finely chopped; 1 large onion, sliced; 1 tablespoon (15 ml) chai spices, ground; 4 cups kale, chopped; 1 cup grape tomatoes; 2 cans Italian oil-packed tuna; Freshly ground black pepper; 150 g ricotta cheese; About 1 cup goat milk; 1 1/2 cups cheddar cheese, grated; 1/2 cup Parmesan cheese, grated; A little butter, for the pan

Preparation

- Bring water to a boil for the macaroni and prepare the remaining of your ingredients. The preparation of the dish will take 8 minutes.
- Cook the macaroni in salted boiling water.
- Pour the olive oil in a hot large skillet.
- Add the onion, garlic, and spices and cook for 30 seconds. Pour the olive oil from one can of tuna in the skillet. Cook for 1 additional minute.
- Add the kale leaves, tomatoes, and pepper and sauté for 3 minutes.
- Meanwhile, thoroughly drain the tuna and add to the skillet, stir well and remove from the heat.
- Drain the macaroni.
- Return the macaroni to the pot, add the sautéed kale, ricotta, milk, and half the Cheddar and Parmesan cheese and stir to combine.
- Pour into a buttered gratin dish. Cover with the remaining Parmesan and cheddar cheese. Add a few knobs of butter. Bake in the oven at 375 ºF for 20 minutes. If needed, brown under the broiler.

Ethné de Vienne’s Tuna, Chai and Kale Macaroni Casserole

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Ingredients

Preparation

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