Thursday, 18 February 2010

Tuna Pasta Bake

At its best served hot, but also good cold as a snack or for a packed lunch :-)

Makes: 2 servings
Takes: 15 minutes + 40 minutes cooking time


spray oil
3 1/2 oz dried pasta (I use spirali)
3 1/2 oz broccoli
185g tin of tuna (canned in brine or water)
2 eggs
1/4 pint skimmed milk
black pepper
herbs (eg parsley) if desired
1 1/2 oz mature Cheddar cheese (I use the reduced fat version)

  1. Pre-heat the oven to 190oC/Gas Mark 5 and spritz an ovenproof dish with oil.
  2. Cook the pasta shapes in boiling water for 10 minutes. Meanwhile, cut or break the broccoli into florets and add these to the pasta for the last 3-4 minutes of cooking time.
  3. Drain the pasta and broccoli and return to the saucepan. Drain and flake the tuna and mix with the pasta and broccoli then tip into the ovenproof dish.
  4. Beat together the eggs and milk and season with black pepper (if using tuna in brine you won't need any additional salt). You could also add some fresh or dried herbs. Pour over the pasta mixture.
  5. Grate the cheese and sprinkle over the top then bake for 35-40 minutes, till set and golden on top.
Good served with a side salad of your choice!