New Mum Recipe - Tuna Tagliatelle
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 - a perfect new mum recipe.
See recipe for Salmon Teriyaki in the children’s recipe feature for a tasty easy to prepare recipe using oily fish. The richest source of omega-3 is oily fish like salmon, tuna, mackerel and sardines. Essential fatty acids are particularly important in the last three months of pregnancy for the development of a baby’s brain, nervous system and sight.
It’s a good idea to prepare some meals ahead and have them in the freezer ready for when you come home from hospital with your baby. This recipe freezes well.
Mushroom Cheese Sauce
For the sauce, fry the onion in the butter until transparent, then add the sliced mushrooms and sauté for about 3 minutes. Add the flour and continue stirring the mixture all the time. When it is well mixed, add the milk gradually and cook, stirring until thickened and smooth. Remove from the heat and stir in the grated cheese.
Fry the onion in butter until soft. Stir the cornflour into 120ml/4 fl oz water until dissolved, and mix with the tomato soup. Add the mixed herbs and chopped parsley and cook, stirring over a gentle heat for 5 minutes. Mix in the flaked tuna and heat through. Season with a little black pepper.
Boil the tagliatelle in water until al dente and then drain (do not overcook as it will be cooked again in the oven). Grease a serving dish and add the tuna and tomato mixed with the pasta and then the mushrooms cheese sauce. Top with grated parmesan. Bake in an oven pre-heated to 180C/350G/Gas 4 for 20 minutes. Brown under a hot grill before serving.
Suitable for freezing