Tuna, Potato and Leek Casserole

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) can solid white tuna packed in water, undrained

• 1 (6 ounce) can light chunk tuna in water, undrained
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon sweet paprika

Directions

1. 1

   Boil whole potatoes until tender. Drain and set aside until cool enough to handle.

2. 2

   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.

3. 3

   Preheat oven to 350 degrees.

4. 4

   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).

5. 5

   Whisk eggs with flour in a large bowl. Whisk in sour cream, yogurt, lemon juice, salt, cumin and pepper.

6. 6

   Peel 2 potatoes and mash them. Add to sour cream mixture.

7. 7

   Cut remaining potatoes, unpeeled, into 1 inch chunks. Fold chunked potatoes, tuna, with water, and leeks into sour cream mixture.

8. 8

   Turn mixture into well-oiled, shallow 2 quart casserole. Sprinkle parmesan and paprika over the casserole.

9. 9

   Bake for 45 minutes until browned on top and bubbly around the edges. Let stand 10 minutes before serving.