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I had a request for tuna pasta bake from my teenage lad, who I swear is growing 3ft every day at the moment. I hadn’t been shopping for ages so I had to get stuff from “dahn Nisa’s”, which goes to show how easy it is to throw this together on an empty-cupboarded weeknight.
I wanted to add some veg elements to it so I added peas, plenty of red onion and topped it with tomato. The whole thing is held together with a creamy cheddar’y sauce, and heart-stoppingly topped with mozzarella.
“Can I eat this and not have to buy bigger trews?” I hear you panic. YES! You only need a bit because it’s so flavourful, then you side-it with a big colourful salad and you don’t eat it every day. Going on a bike ride before or after is also very good.
Unclean eating at its finest.
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Heat the oven to 200g.
Cook the pasta in boiling salted water until it’s al-dente (about 10 mins).
Heat some olive oil in a large heavy frying pan and fry the onion, gently, add the mixed herbs, large pinch of salt and black pepper.
Stir in the flour and let it cook for a minute before adding the milk, then stir constantly until the sauce thickens. Then add ⅔ of the Cheddar and stir until it melts. Yes there’s a bit of stirring here, it’s therapeutic!
When the pasta is cooked, drain it and tip it into the pan with the cheese and onion sauce, STIR so it’s fully coated then add the tined tomatoes and purée, the frozen peas, then the tuna. Give it a good mix without breaking the tuna up too much; check seasoning and adjust if necessary.
Now tip the whole lot into an ovenproof dish and scatter the mozzarella over the top, then the leftover Cheddar, then top with the sliced tomato.
Bake for about 20 minutes until the top is golden.
Serve with a beautiful colourful salad.
Tuna is a great source of omega-3 fatty acid. Read why we need to get more of that in our diets here.
Pasta la Vista Baby!
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