Tuna and Artichoke Casserole.

by Frank

For "Fishyterians" out there.

• Ingredients

• 3oz or ⅓ cup of Orzo Pasta.
• 1 medium size Aubergine, cut into 1 inch thick slices.
• 1 Red Pepper, quartered and seeded.
• Olive Oil to brush Aubergine slices.
• 2 Tbsp Olive Oil for dressing.
• 1½ Tsp grated lemon peel.
• 2 Tbsp Lemon juice.
• 1 clove garlic, minced.
• 2 Tsp Oregano.
• ½ Tsp Salt.
• ½ Tsp Ground Black Pepper.
• 4oz Panko Breadcrumbs.
• 3 x 5oz cans of Tuna in Water. undrained.
• 9oz pack or jar of Artichoke Hearts, quartered.
• 4oz mixed Olives.
• 2oz Feta cheese, crumbled.
• Lemon wedges to serve.

Method

1. Pre-heat oven to 220° and lightly oil a cooking dish.
2. Cook pasta as directed on the packet and set aside.
3. Brush both sides of Aubergine slices with olive oil, and place on a foil lined baking sheet.
4. Add sweet red pepper slices to tray and roast uncovered for 15-20 minutes until softened.
5. Remove and allow to cool then slice into 1 inch pieces.
6. Reduce oven temp to 175°.
7. For the dressing.
8. Whisk together olive oil, 1 tsp of the lemon peel, lemon juice and garlic.
9. Whisk in 1 tsp of oregano, the salt and black pepper. Set aside.
10. In another bowl, mix panko breadcrumbs, 1 tsp oregano and remaining lemon peel.
11. In the cooking dish, mix together the orzo, aubergine, sweet pepper, tuna, artichoke hearts, olives and feta cheese.
12. Stir in the lemon dressing to coat.
13. Cover with foil and bake for 35-40 minutes until heated through.
14. Sprinkle over the panko mixture and bake uncovered until browned.
15. Serve with the lemon wedges.