PREPARATION

Preparation Time:45'

Open the tuna cans and save the oil for cooking. Preheat the oven to 200ºC. Peel the potatoes and cut legthwise into 1/2 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 for 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 béchamel (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. Grate the tomatoes and combine with the tuna. Arrange your mussaka layers. In a 30x20 cm baking pan spread a layer of potatoes, cover with a layer of tuna-tomatoes mixture, top with a alyer of eggplants and cover with the béchamel sauce, spreading it evenly. Sprinkle with rusk crumbs and bake at 180ºC for 30 minutes until golden brown. Serve at room temperature.