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.
- 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.