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Tuna Pasta Bake – suitable for vegetarians.

I don’t cook too many vegetarian meals. Simply because of 2 things….1) I believe in a good balanced diet and 2) we’re a family of meat eaters!

So, anyway. Good Friday, being the day that was in it and living in a Catholic household, we had fish.

But due to the current situation, I couldn’t get our usual fresh fish, so out comes the emergency tinned tuna that sits in the cupboard looking sorrowful everytime I reclose the door on it!

Let’s cook this lovely dinner.

You can get one standard size can of tuna go around 6 people.

Ingredients

  • Just over a 500g pasta shapes
  • Tablespoon oil..olive is best.
  • One can chopped tomatoes
  • One 500g box passata
  • Tablespoon mixed herbs
  • Salt and pepper to taste
  • 1 or 2 vegetable oxos
  • A can of tuna chunks, drained
  • One medium onion, chopped
  • Handful of mushrooms chopped
  • 3 crushed garlic cloves
  • Half chopped green pepper
  • (If you want a topping, you can use up some stale bread – whack it in a food processor and blitz to make breadcrumbs, mix it with some herbs and a strong cheese. This topping also goes well on top of a poached fish portion and tomato sauce…yum!)

You can add in other veg if you like. Others that go well are yellow/red peppers and courgettes in my experience, but it is down to taste.

To make it:

Cook pasta according to pack instructions.

Fry off the veg in a little oil.

When softened, add the tomatoes, passata, herbs, oxos and the salt and pepper if using.

Cook for about 5 minutes then add the tuna.

Once the pasta is cooked, drain it off and add it to the tuna sauce into a casserole dish.

At this stage you can either sprinkle grated cheese on, or if using the breadcrumb topping, sprinkle that on, then pop it in a hot oven, about 180 degrees for about 25minutes.

Then serve with garlic bread and side salad if you desire.

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