Hearty Tomato Tuna Egg Casserole

1.Preheat the oven to 375°F (190°C). Lightly grease a 9x9 inch (23x23 cm) baking dish with butter or cooking spray.

2.In a medium bowl, whisk together the eggs and milk until fully combined and slightly frothy.

3.Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

4.Add the diced tomatoes to the skillet and cook for another 3 minutes until they start to soften. Remove from heat.

5.In a large mixing bowl, combine the drained tuna, sautéed tomato mixture, chopped lettuce, dried oregano, salt, black pepper, and smoked paprika. Stir gently to combine.

6.Pour the egg and milk mixture into the tuna and vegetable mixture and fold gently until evenly incorporated.

7.Transfer the mixture into the prepared baking dish and spread it out evenly.

8.Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

9.Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is golden and bubbly.

10.Remove from the oven and let the casserole rest for 5 minutes before serving to allow flavors to meld and make slicing easier.

11.Serve warm, optionally garnished with fresh herbs such as parsley or basil for added color and flavor.