Tuna Pasta Bake Recipe

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.

Tuna Pasta Bake

Ingredients ½ onion, peeled and finely chopped 25g/1 oz butter 1 tablespoon cornflour 120 ml/4 fl oz water 400g/14 oz tin of tomato soup a pinch of mixed herbs 1 to 2 tbsp fresh chopped parsley 200g/7 oz canned tuna, drained and flaked a little freshly ground black pepper 150g fusilli White Sauce with Spinach ½ onion, peeled and finely chopped 25g butter 2 level tbsp plain flour 300ml/10 fl oz milk 50g baby spinach, chopped 85g /3 oz Cheddar cheese, grated plus a little extra for the topping Method Preheat 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.

Cheese and Spinach Sauce

For the Cheese and spinach 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.

Information

• Serves 6
• Suitable for freezing
• Prep time 10 minutes
• Cooking time 40 minutes