Pasticcio with tuna
Pasticcio is the perfect Sunday food for the blessed Orthodox Greek table. A traditional food in its monastic version, where the minced from meat has been replaced by minced tuna, since the monks never eat meat. In addition to the variation of the tuna, this pasticcio has a different bechamel that is quite similar to the classic one, but in its laziest version, but without falling behind in taste. Try this easy recipe from Mount Athos and you will have a delicious meat-free pastry that will surprise you with its taste.
We boil the pasta in salted water according to the instructions on the package.
We drain them and pour over them with the 2 spoons of the total butter, after we have heated it.
At the same time, we chop the onion and saute it in olive oil.
Then we add the tuna, which we have drained and crushed, and we continue the sauteing.
Then, we pour the tomato paste dissolved in a little hot water.
We add the cinnamon stick and season the tuna sauce with salt and pepper.
When the sauce thickens, we take it off the heat.
For the bechamel, we put the milk, flour, 3 of the eggs in a pot and mix them all together with a mixer.
Then we heat the mixture over low heat as soon as it starts to thicken we add 1 spoon of the total butter.
We season our bechamel with salt and pepper and stir constantly.
Then we beat the remaining 4 eggs and pour them over the pasta.
We add 3 spoons of the total cheese to the pasta and mix well.
We grease a medium baking pan and lay out half of the pasta.
Then, we spread the tuna sauce over them.
We spread the remaining half of the pasta on top of the sauce and finally cover with the bechamel.
We sprinkle the pan with the rest of the cheese and bake the pastry at 180 degrees for about half an hour until golden.
If you want you can also make the tuna pasticcio with penne.
