Best 7 Tuna Cheese Moussaka Recipes

VEGETARIAN MOUSSAKA

Steps:

• Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
• Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
• Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
• Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
• Cover and bake in preheated oven for 25 minutes.
• Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
• Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

AUTHENTIC GREEK MOUSSAKA

Steps:

• Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
• Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
• Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
• Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
• Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
• Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
• Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
• Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

TUNA CHEESE SANDWICHES

Steps:

• In a small bowl, combine the first nine ingredients. On five slices of bread, layer 1/2 cup lettuce and about 1/4 cup tuna mixture; top with remaining bread.

TUNA-CHEESE MOUSSAKA

Steps:

• Prepare Eggplant: Peel and cut eggplant into 1/2" slices.
• Sprinkle slices with salt.
• Place in a bowl.
• Cover and add a weight.
• Rest for 30 minutes to release liquid.
• Drain and pat dry.
• Dip slices into beaten egg and saute in large skillet containing heated oil.
• Drain on paper towel.
• Prepare White Sauce: In a heavy saucepan over medium heat, melt butter.
• Saute onion.
• Add flour and cook for 2 minutes stirring constantly.
• Remove from stove and cool for 1 minute.
• Slowly add the hot milk stirring constantly.
• Bring to a boil.
• Boil for 1 minute.
• Continue to cook until thickened.
• If lumpy transfer to processor and process for 5 seconds.
• Add seasonings and wine.
• Cool.
• Divide into 2 bowls.
• Prepare Filling: Divide parmesan cheese in two and set aside.
• Rinse tuna under cold water.
• Drain.
• Break into small pieces and add to half of white sauce.
• Mix well.
• Coarsely chop the green pepper by hand.
• To work bowl of processor add cottage and feta cheese, eggs and green pepper.
• Process 10 seconds until smooth.
• Add remaining white sauce.
• Process off and on to blend.
• Assembling the Moussaka: Line an 8x8 pyrex dish with eggplant.
• Add the tuna white sauce mixture.
• Sprinkle half the Parmesan cheese.
• Add another layer of eggplant and the egg-cheese mixture.
• Sprinkle with remaining Parmesan cheese and top with tomato slices and a little more Parmesan cheese.
• Variations: 1 Substitute cottage cheese for feta cheese; 2 Replace the tuna with a 1- ounce can of sliced mushrooms or 1/2 pound of fresh mushrooms, sliced and sauteed.
• To Bake: Preheat oven to 350°F.
• and bake uncovered for 55 minutes.
• Let rest 10 minutes before serving.
• Recipe can be doubled and made in a 9"x13" pan.
• The completed recipe can be prepared the day ahead of serving.
• Bake for 35 minutes.
• Cool, cover and refrigerate.
• Bring to room temperature for 1 hour.
• Reheat at 350°F for 30 minutes until hot.
• The preparation for the eggplant and white sauce can be done the day before the Moussaka is assembled.
• Do not freeze.

MOUSSAKA

Steps:

• Preheat the oven to 400 degrees F. Heat 2 tablespoons EVOO in a medium Dutch oven over medium-high heat. Add the ground lamb and cook until well browned. Season with salt and pepper, then stir in the garlic, chile pepper, onions and oregano and cook for 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock, lemon zest, bay leaf, cinnamon stick and tomatoes and simmer until thickened, about 30 minutes, stirring occasionally. Meanwhile, cut a thin slice from two opposite sides of each eggplant, removing some of the skin. Turn the eggplant cut-side up, then cut lengthwise into 1/4-inch-thick planks. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry. Beat the egg whites with a splash of water in a shallow dish. Mix the panko with the remaining 4 tablespoons EVOO in another dish until well coated. Add half the cheese, the parsley, granulated garlic and granulated onion to the panko and mix well. Set a wire rack over each of 2 baking sheets. Dip each eggplant slice in the egg whites, then coat with the panko mixture, pressing to help it adhere. Arrange on the wire racks. Bake until crisp and golden, 25 to 30 minutes. Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a few grates of nutmeg. Simmer at a low bubble until thick enough to coat the back of a spoon. Lightly beat the egg yolks in a medium bowl. Slowly pour in some of the sauce, whisking constantly to temper the yolks. Pour the mixture back into the saucepan and remove from the heat. Make two layers of eggplant and lamb mixture in a medium casserole dish. Pour the sauce over the top and sprinkle with the remaining cheese. Bake until browned and bubbling, 30 to 40 minutes. Cook's Note: The casserole can be covered and refrigerated for a make-ahead meal. Reheat, covered, until heated through, then sprinkle with more cheese and bake, uncovered, to crisp the top.

CHEESY TUNA MOUSSAKA

Steps:

• Preheat oven to 350°F.
• Peel and slice eggplant into 1/4 to 1/3 inch slices.
• Cook eggplant in boiling water in a saucepan for about 4 minutes; drain.
• In a covered saucepan, simmer chopped onion in white wine for 5 minutes.
• Blend in a mixture of cornstarch dissolved in milk.
• Add cinnamon, salt, pepper, and nutmeg.
• Cook until thickened, stirring constantly.
• Combine half the sauce with drained tuna.
• Add cottage cheese and eggs to the remaining sauce.
• Arrange half the eggplant slices in an 8-inch baking dish.
• Add layers of the tuna mixture, grated Parmesan cheese, the cottage cheese mixture, ending with the Parmesan cheese.
• Bake for 50 minutes, or until set.
• Let stand for 10 minutes before slicing.

MOUSSAKA

Steps:

• Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°., In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon, and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg., Arrange par-cooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. , Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.