Ingredients:
2 lbs russet potatoes ( 6 medium)
4 leeks
1 tablespoon olive oil
2 large eggs
3 tablespoons flour
1 cup sour cream
1 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (6 ounce) cans solid white tuna packed in water, undrained
1 (6 ounce) cans light chunk tuna in water, undrained
1/4 cup parmesan cheese, grated
1/2 teaspoon sweet paprika
Directions:
Boil whole potatoes until tender. Drain and set aside until cool enough to handle.
Cut off root end from leeks,as well as dark green ends and any wiulted parts. Cut lengthwise in half, and chop into 1/2 inch pieces. Rinse well in bowl of cool water and dry on paper towels.
Preheat oven to 350 degrees.
Heat olive oil in heavy, medium skillet over medium heat.Add leeks and saute until softened and lightly browned, about 5 minutes. (add 1-2 T of water as needed to keep leeks from drying out).
Whisk eggs with flour in a large bowl. Whisk in sour cream, yogurt, lemon juice, salt, cumin and pepper.
Peel 2 potatoes and mash them. Add to sour cream mixture.
Cut remaining potatoes, unpeeled, into 1 inch chunks. Fold chunked potatoes, tuna, with water, and leeks into sour cream mixture.
Turn mixture into well-oiled, shallow 2 quart casserole. Sprinkle parmesan and paprika over the casserole.
Bake for 45 minutes until browned on top and bubbly around the edges. Let stand 10 minutes before serving.
Servings: 4-6
Time preparation: 30 min.
Time total: 75 min.