Easy Carrot and Tuna Gratin 

(one dish meal, gluten free, good source of fibre, contains dairy)
This oven baked carrot gratin with tuna is wonderfully comforting and delicious. My husband often makes this recipe when it's his turn to cook dinner. Growing up in France, this is a dish his mom often made and he loved it. As with any proper French recipe, there are both wine and cheese involved-what's not to love?
Caramelized onions are slowly sautéed with carrots in white wine. This brings out a wonderful sweetness in the veg that pairs beautifully with the salty bite from the tuna.  It's all topped with cheese then baked to form a gorgeous golden crust. 
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
HERE IS WHAT YOU WILL NEED
  • Canned tuna- I used one can packed in water,  the other in olive oil. Drain both before adding to the recipe.  
  • Cheese- I used gouda for this recipe, but mozzarella or gruyere  would also work well. Sometimes I use a mix and combine mozzarella and gouda, but I am crazy that way! 
  • White wine- I recommend using a dry white wine for this recipe such as Pino Grigio or Sauvignon Blanc. 
  • Canned tomatoes- Canned tomatoes are great for cooking but tend to be really high in sodium, so look for a low sodium variety. 
  • Carrots- I used organic carrots from my weekly farm basket. I grated them in my food processor, but a hand grater works just as well. 

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Easy Carrot and Tuna Gratin

Recipe Makes: 6 servings   
Cook Time: 40 minutes 
Difficulty: Easy Peasy
This one dish meal is wonderfully comforting -loaded with veg and tastes great!
​NUTRITION PER SERVING (1 slice; 1/6 recipe) 

​INGREDIENTS

9 medium size carrots, grated (about 400 g grated)
1 large onion, diced 
2 Tablespoon (30 mL) olive oil 
1 can of diced tomatoes, low sodium variety 
2 cans tuna, drained 
1 cup (250 mL) dry white wine 
1/2 teaspoon salt
fresh ground pepper, to taste  
200 g gouda cheese, grated (you could also use mozzarella or gruyere) 

**Note: This dish freezes well, so a great "cook once, eat twice" recipe. Simply double the recipe and pop one dish in the oven for tonight and the other in the freezer for a meal another day. 


INSTRUCTIONS

1. Pre-heat oven to 200°C/400°F/gas 6. 
 
2. In a dutch oven or deep frying pan, heat olive oil over medium high heat. Add the onions and sauté until they are translucent and golden, about 5-7 minutes. 
3. Reduce the heat to medium. Add the grated carrot and white wine.  Stir to combine. When the mixture reaches a boil, reduce the heat to low. Cover and let simmer for 10 minutes, removing the lid and stir from time to time.
4. When the wine has reduced, season the carrots with salt and pepper, then add the tin tomatoes and stir to combine. 
​5. In an oven proof dish, spread a layer of tuna evenly over the bottom of the dish. Spoon the carrot mixture over the tuna. ​
​6. Top with grated cheese and transfer to the oven.

7. Bake for 20 minutes at 200°C. Your gratin is done when the cheese is golden and bubbly.

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Keely Fraser, MSc, PDt. 
Keely Fraser is a Canadian Registered Dietitian (PDt), an avid food and recipe writer, travel bug and nutrition expert. For more information, check out Keely's bio here.