Tuna Cheese Moussaka

Indulge in the rich, Mediterranean-inspired flavors of Tuna Cheese Moussaka, a delightful twist on the classic casserole. Tender roasted eggplant slices are layered with a savory, spiced tuna and tomato mixture, infused with warm hints of cinnamon and oregano for a truly unique taste. Topped with a velvety, homemade béchamel sauce enriched with Parmesan, mozzarella, and a pinch of nutmeg, this dish is baked to golden perfection. Perfect for weeknight dinners or special gatherings, this hearty and cheesy tuna moussaka offers a comforting blend of textures and aromas that's sure to impress. With just 25 minutes of prep time and baked to bubbly brilliance, it’s a must-try for lovers of Mediterranean cuisine and casserole dishes alike!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 large Eggplants
• 1 teaspoon Salt
• 4 tablespoons Olive oil
• 1 medium (diced) Onion
• 3 (minced) Garlic cloves
• 2 5-ounce cans (drained) Canned tuna
• 1 14-ounce can Crushed tomatoes
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Dried oregano
• 0.5 teaspoon Black pepper
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 2 cups Milk
• 2 Egg yolks
• 0.5 cup (grated) Parmesan cheese
• 0.5 cup (shredded) Mozzarella cheese
• 0.25 teaspoon Nutmeg

Directions

Step 1

Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with the salt. Let them sit for 20 minutes to draw out the bitterness, then rinse and pat dry with paper towels.

Step 2

Preheat your oven to 375°F (190°C). Brush the eggplant slices with 2 tablespoons of olive oil, place them on a baking sheet, and roast for 15-20 minutes until tender and lightly browned. Set aside.

Step 3

In a skillet over medium heat, sauté the diced onion and minced garlic in the remaining olive oil until softened, about 5 minutes. Add the canned tuna, crushed tomatoes, cinnamon, oregano, and black pepper. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat.

Step 4

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens. Turn off the heat and let it cool slightly.

Step 5

In a bowl, whisk the egg yolks, then slowly add a few tablespoons of the warm sauce to temper the eggs. Gradually whisk the tempered eggs into the sauce. Stir in the Parmesan cheese, mozzarella cheese, and nutmeg until smooth. Set aside.

Step 6

In a greased 9x9-inch baking dish, layer half of the roasted eggplants, then spread half of the tuna mixture over them. Repeat with the remaining eggplants and tuna mixture. Pour the cheese sauce evenly over the top.

Step 7

Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden and bubbling. Let it cool for 10 minutes before slicing and serving.

Step 8

Enjoy your delicious Tuna Cheese Moussaka!

Nutrition Facts

Serving size	2265.9 grams (2265.9g)

Amount per serving	% Daily Value*
Calories	1957

Total Fat 128.10g	164%
Saturated Fat 47.00g	235%
Polyunsaturated Fat 6.80g
Cholesterol 580mg	193%
Sodium 3658mg	159%
Total Carbohydrate 133.40g	49%
Dietary Fiber 37.10g	133%
Total Sugars 71.00g
Protein 82.90g	166%

Vitamin D 310IU	1551%
Calcium 1754mg	135%
Iron 9mg	50%
Potassium 4288mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 16.4%

Carbs: 26.4%