Tuna Tagliatelle

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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.

Tuna Tagliatelle
Best for
Suitable for freezing

Ingredients

  • ½ onion, peeled and finely chopped
  • 25g butter
  • 1 tbsp cornflour
  • 400g tin of tomato soup
  • A pinch of mixed herbs
  • 200g canned tuna, drained and flaked
  • A little freshly ground black pepper
  • 175g green and white tagliatelle
  • 1 tbsp grated parmesan cheese

For Mushroom Cheese Sauce

  • 1/2 onion, peeled and finely chopped
  • 40g butter
  • 100g mushrooms, washed and sliced
  • 2 tbsp plain flour
  • 300ml milk
  • 100g Cheddar cheese

Conversion chart

Method

  1. For the sauce, fry the onion in the butter until transparent, then add the sliced mushrooms and sauté for about 3 minutes.
  2. 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.
  3. Remove from the heat and stir in the grated cheese.
  4. Fry the onion in butter until soft.
  5. Stir the cornflour into 120ml/4 fl oz water until dissolved, and mix with the tomato soup.
  6. Add the mixed herbs and chopped parsley and cook, stirring over a gentle heat for 5 minutes.
  7. Mix in the flaked tuna and heat through. Season with a little black pepper.
  8. Boil the tagliatelle in water until al dente and then drain (do not overcook as it will be cooked again in the oven).
  9. Grease a serving dish and add the tuna and tomato mixed with the pasta and then the mushrooms cheese sauce.
  10. Top with grated parmesan. Bake in an oven pre-heated to 180°C/350°F for 20 minutes.
  11. Brown under a hot grill before serving.

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  • I found The recipe quite hard to follow & in parts didn’t make sense. Took a while to make but turned out well & my 19 month old ate a Huge portion!

    taylor73
    07 May 2012

  • This is our favorite Annabel recipe, and our favorite tuna anything!

    mariashope17
    18 Apr 2010