Sufra Dayma: Creamy Tuna Bake By Moushira Abdel-Malek Ingredients: 2 x 140 gm canned tuna in brine (drained) 2 green onions (finely chopped) 1 cup mixed boiled peas and carrots 2 large potatoes (mashed) 1 1/2 cups milk +100 ml (extra) 2 tbsp flour 1 cup grated yellow cheese 2 tbsp butter Salt + pepper + grated nutmeg Method: In a large cooking pan, melt butter over medium heat. Add onions and stir only until translucent. Add flour. Cook, stirring for one minute. Remove from heat. Blend in milk, stirring. Return to heat. Bring to the boil, stirring constantly. Simmer over low heat for 3 minutes, Stirring. Remove from heat and season. Stir in drained tuna, peas and carrots. Mix gently and pour mixture in an ovenproof dish. Mix together mashed potatoes, softened with extra milk and cheese. Spoon over tuna mixture. Smooth the surface with a fork. Bake in a preheated moderate oven of 180 degrees until top is goldened (approx. 30 minutes). Serve hot with sautéed vegetables and a green salad. Serve 2.
