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For the Pasta:

  • 1/2 onion, peeled & finely chopped
  • 25 g butter
  • 1 tbsp cornflour
  • 400 g tin of tomato soup
  • a pinch of mixed herbs
  • 200 g canned tuna, drained & flaked
  • a little freshly ground black pepper
  • 175 g green & white tagliatelle
  • 1 tbsp grated parmesan cheese

For the Mushroom Cheese Sauce

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


  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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