2 tablespoons of olive oil
1 medium onion, finely chopped
1 cup of grated carrot
1 can of tuna in oil
5 tablespoons of all-purpose flour
2 tablespoons of butter
2 cups of milk
2 tablespoons of prepared seasoning (fondor)
To taste: salt
1 tablespoon of nutmeg
1 cup of heavy cream
1/2 cup of crushed cream cracker biscuits
1/2 cup of grated Parmesan cheese
2 tablespoons of olive oil
1 medium onion, finely chopped
1 cup of grated carrot
1 can of tuna in oil
5 tablespoons of all-purpose flour
2 tablespoons of butter
2 cups of milk
2 tablespoons of prepared seasoning (fondor)
To taste: salt
1 tablespoon of nutmeg
1 cup of heavy cream
1/2 cup of crushed cream cracker biscuits
1/2 cup of grated Parmesan cheese
Heat the olive oil in a pan and caramelize the onion
Add the carrot and tuna, and cook for three minutes
In another pan, fry the flour in butter, gradually adding the milk while stirring constantly until it thickens
Add the prepared seasoning, salt, and nutmeg
Mix well and set aside
Heat the oven to a high temperature
Mix the heavy cream and reserved tuna
Blend well
Pour into a baking dish or, if desired, individual scallop shells greased with oil
Sprinkle with crushed biscuits and Parmesan cheese
Bake for 30 minutes or until golden brown, then serve.
