Potato tuna bake

Pour milk into a small saucepan, then add the lime leaves. Bring to a bare simmer, whisking occasionally. Remove the lime leaves, then reserve the milk and wipe out the saucepan.

Turn stovetop burner on to medium heat. Add butter and allow to melt. Add the glutinous rice flour and whisk vigorously to combine in order to make a roux. Once the roux has formed, add simmered milk in several small batches, whisking constantly until all of the milk is incorporated and the sauce is thickened.

Preheat the oven to 350 degrees Fahrenheit.

Working in batches, add butter to a cast iron skillet over medium heat. Allow the butter to melt, then add potatoes and cook until browned. Move to a plate with paper towels and allow to drain.

Drain the olive oil from the jars of tuna into the skillet. Add the onions and sauté 4-5 minutes, stirring occasionally, until the onions are just browning. Add the minced garlic and stir for 1-2 minutes. Add the drained tuna and sweet paprika and cook, using the spatula to combine and break up fillets, 3-4 minutes. Add the potatoes and cook for 4-5 minutes, stirring occasionally, then add chervil. Check seasonings and add salt and pepper to taste.

Combine the Béchamel sauce and heavy whipping cream, whisking vigorously. Pour on top of the contents of the skillet, stirring to combine. Add Chihuahua cheese to the top of the skillet, then move the skillet to the oven. Cook uncovered for 25-30 minutes until cheese is melted and gooey.