The first dish I made in my new London flat is a Creamy Tuna Pasta Bake, which turned out really good, if I say so myself!
I’ve never tried this method before and I wish I could send you the amazing aroma coming from the kitchen! It really doesn’t have that ‘smelly tuna’ hint that non-tuna lovers dislike so much.
I had to make it in a foil container as I haven’t been able to bring all my dishes up yet. But I got this inspiration from a recipe I found on the BBC Food website – so try it out!
Ingredients – Feeds 3-4 people comfortably:
(All approximate measurements – amend to your liking)
250g Dried Pasta (any shape of your choice)
1 tablespoon of Plain Flour
2 x Cans of Tuna
1 Pint of Milk (semi-skimmed or full fat)
200g Grated Cheddar Cheese
1 Green Pepper (diced)
5 Spring Onions (diced)
1 Small can of Sweetcorn (in water) – drained
1 teaspoon of Paprika or Mustard Powder (depending on your taste)
Salt & Ground Peppercorns to season
- Preheat your oven to 180C/Gas 4.
- Cook and drain pasta.
- Heat the butter in a pan until melted and add the flour to thicken it. When mixed in well with a wooden spoon, gradually add the milk in parts to form a ‘béchamel’ type of sauce.
- Remove from heat and add most of the cheese (save enough to sprinkle on the top at the end).
- Add the diced vegetables and season with salt and pepper.
- Add the pasta to the mixture and also the contents of 1 can of Tuna.
- Get the dish you will be making the bake in and create a layer of Tuna at the bottom with the remaining can
- Spoon the mixture evenly on top of the Tuna layer and cover with the cheese you set aside before.
- Cook for approximately for 15 – 20 until the cheese is golden-brown.