Thursday, 28 January 2010

My (slightly miserable) Tuna Pasta Bake

This week has been absolutely slammed with no real time for grocery shopping or enjoying the cooking, and last night's dinner kind of showed it. I mean, it was edible, but it needs work.

Canned tuna steak (in oil, not brine, drained and rinsed)
1 onion
1 green pepper
1 courgette
Handful dry cured black olives
Carton of passata
Handful of chestnut mushrooms
Italian herbs
Mozzarella (a sprinkle)
Breadcrumbs (a sprinkle)
Spaghetti, cooked

So. In a pan, saute off the onions, adding the garlic after a couple of minutes, and then the rest of the chopped vegetables. Put the lid on and allow to soften while you put the oven on to 180 degrees and set the pasta to cook. When the vegetables and garlic are looking squidgly, add the drained tuna, break it up well it a fork, and add the passata and herbs. Allow this to cook through for a few minutes while the pasta finishes.

When the pasta's cooked, drain it well and add it to the sauce, tossing thoroughly to make sure everything's coated. Spoon about half into a pyrex oven dish, sprinkle with mozzarella, then add the rest with another sprinkle of mozzarella and a light shake of breadcrumbs for a lovely crispy top. Stick it in the oven for 20 minutes, and then eat.

I think it needs a more liquid and possibly some extra tomato puree but it wasn't bad and we were hungry.

No comments:

Post a Comment