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Categories:
potatoes leeks olive oil eggs flour sour cream low-fat plain yogurt lemon juice salt cumin black pepper solid white tuna light chunk tuna Parmesan cheese sweet paprika
Viewed: 41 - Published at: 9 years agoIngredients
- 2 lbs russet potatoes (6 medium)
- 4 leeks
- 1 tablespoon olive oil
- 2 large eggs
- 3 tablespoons flour
- 1 cup sour cream
- 1 cup low-fat plain yogurt
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 (6 ounce) can solid white tuna packed in water, undrained
- 1 (6 ounce) can light chunk tuna in water, undrained
- 1/4 cup parmesan cheese, grated
- 1/2 teaspoon sweet paprika
Method
- Boil whole potatoes until tender. Drain and set aside until cool enough to handle.
- Cut off root end from leeks,as well as dark green ends and any wiulted parts. Cut lengthwise in half, and chop into 1/2 inch pieces. Rinse well in bowl of cool water and dry on paper towels.
- Preheat oven to 350 degrees.
- Heat olive oil in heavy, medium skillet over medium heat.Add leeks and saute until softened and lightly browned, about 5 minutes. (add 1-2 T of water as needed to keep leeks from drying out).
- Whisk eggs with flour in a large bowl. Whisk in sour cream, yogurt, lemon juice, salt, cumin and pepper.
- Peel 2 potatoes and mash them. Add to sour cream mixture.
- Cut remaining potatoes, unpeeled, into 1 inch chunks. Fold chunked potatoes, tuna, with water, and leeks into sour cream mixture.
- Turn mixture into well-oiled, shallow 2 quart casserole. Sprinkle parmesan and paprika over the casserole.
- Bake for 45 minutes until browned on top and bubbly around the edges. Let stand 10 minutes before serving.
