MOUSSAKA WITH SMOKED TUNA

Open the tuna cans and save the oil for cooking. Preheat the oven to 200ºC. We will use a baking pan 30cm x 20cm. Peel the potatoes and cut legthwise into 1 cm thick slices. Brush them with tuna oil and roast in the oven until tender. Wash the aubergines, remove the stalks and cut legthwise into 1/2 cm slices. Season with salt and let sit at least 1/2 hour to remove some of the excess moisture. Pat them dry with paper towels, brush them with tuna oil and roast in the oven until tender.

Prepare the bechamel (white sauce). Put the butter in a pot and let melt over medium heat. Add the flour and whisk until it soaks up all of the butter. Add the milk in small batches while continuously whisking so that no lumps form. Continue to cook the mixture until thick and creamy. Turn off the heat, add the nutmeg and whisk thoroughly.

Crate the tomatoes and combine with the tuna. Arrange your moussaka layers. Spread a layer of potatoes, cover with a layer of tuna-tomatoes mixture, top with a layer of eggplants and cover with the bechamel sauce, spreading it evenly. Sprinkle with rusk crumbs and bake at 180ºC for 30 minutes until golden brown. Serve at room temperature.

For cooking

50 g. rusk crumbs