Tuna Tagliatelle
Tuna is rich in protein, vitamin D and B12 so it’s a nutritious choice for dinner. Use a tin of tomato soup to make the base of this easy cheat’s sauce – it’s super tasty!
Egg-free
Nut-free
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Ingredients
Pasta
½ onion, peeled & 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 Parmesan cheese, grated
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 Parmesan cheese, grated
Mushroom & cheese sauce
½ onion, peeled and finely chopped
40g butter
100 g mushrooms, washed and sliced
2 tbsp plain flour
300ml milk
100g Cheddar cheese
40g butter
100 g mushrooms, washed and sliced
2 tbsp plain flour
300ml milk
100g Cheddar cheese
Method
- 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.
- Stir the cornflour into 120ml 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 preheated to 180°C / 350°F for 20 minutes.
- Brown under a hot grill before serving.
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