Tuna pasta bake
- Preparation and cooking time
- Serves 6
Unlike fresh tuna, tinned tuna does not contain omega-3 fatty acids, however it is rich in protein, vitamin D and vitamin B12. This is a very tasty pasta dish which uses a tin of tomato soup as my secret ingredient. You could make these in ramekin dishes so that you have individual portions in your freezer.
- ½ onion, peeled and finely chopped 25g/1 oz butter 1 tbsp cornflour 120 ml/4 fl oz water 400g tin of tomato soup A pinch of mixed herbs 1 to 2 tbsp fresh chopped parsley 200g canned tuna, drained and flaked 150g fusilli pasta Salt and freshly ground black
- For the Sauce ½ onion, peeled and finely chopped 25g butter 2 level tbsp plain flour 300ml milk 50g baby spinach, chopped 85g Cheddar cheese, grated plus a little extra for the topping
- STEP 1Preheat the oven to 180C/ 350F/ Gas Mark 4. Boil the pasta until al dente, then drain and refresh in cold water to stop it from over cooking. Melt the butter in a saucepan and sauté the onion until soft. Stir the cornflour into the water until dissolved, then add to the pan along with the tomato soup. Bring to the boil, add the herbs then cook gently stirring for five minutes. Mix in the flaked tuna and heat through. Season to taste. For the sauce, melt the butter in a saucepan and sauté the onion until transparent. Add the flour and continue stirring the mixture all the time. Gradually pour in the milk and keep stirring until the sauce is thickened and smooth. Add the chopped spinach and stir until wilted. Remove from the heat and stir in the grated cheese. Grease a serving dish and add the tuna and tomato mixed with the pasta and then the spinach sauce. Sprinkle with some grated Cheddar Cheese. Bake for 25 minutes until golden.