Tuna and Sweet Plantain Casserole

Ingredients

2 tbsp olive oil
1 large onion
100 g leek
250 g bell peppers (mixed colors)
20 g sweet peppers (ají dulce)
20 g garlic
1 can crushed tomatoes (411 g)
2 tbsp tomato paste
1 JEGO Chunk Light Tuna Family Size pack
2 cups broth or water

1.27 kg ripe plantains (fried)
1 mozzarella ball

For the Béchamel

3 tbsp butter
3 tbsp all-purpose flour
3 cups milk
¼ tsp onion powder
Pinch of nutmeg
Salt and pepper to taste

INSTRUCTIONS 

Heat olive oil in a pot over high heat.

Sauté the onion, leek, bell peppers and sweet peppers for about 5 minutes, stirring constantly until golden.

Add the garlic last and cook 1 more minute.

Add the JEGO Tuna and mix well.

Cook for another minute, then add the tomato paste, crushed tomatoes and broth.

Cover and cook on low heat for 10 minutes. Set aside.

Fry the ripe plantains in a skillet or air fryer and reserve.

To prepare the béchamel, melt butter in a pot over medium heat. Add the flour and whisk for 1 minute.

Lower the heat and slowly add the milk while whisking constantly until thick.

Turn off heat and set aside.

In a baking dish:

1️⃣ Brush a base layer of béchamel
2️⃣ Add a layer of fried plantains
3️⃣ Add the tuna mixture
4️⃣ Add béchamel
5️⃣ Add mozzarella cheese

Repeat one more time.

Finish with béchamel and mozzarella.

Bake at 400°F for 30 minutes.

Turn off the oven and let it rest 10 minutes before serving.

Enjoy!