These tuna bakes have an added crunch for an extra-special, extra-simple meal that will get tongues wagging – but no one needs to know your secret!
- 1 ½ cups milk
- 2 cups water
- 2 x 90 g sachets aged cheddar, parmesan and chive pasta mix
- 25 g butter, chopped
- 425 g can canned tuna in oil, drained
- ½ cup drained semi-dried tomatoes, chopped
- 1 cup shredded tasty cheese
- salt and pepper, to taste
- ½ cup panko breadcrumbs
- mixed salad leaves, to serve
- Grease four shallow, round ovenproof dishes (1-cup capacity).
- Bring milk and water to the boil in a large saucepan. Add pasta and 10g of the butter. Bring to boil. Gently boil, stirring occasionally, for about 14 minutes, or until pasta is cooked. Remove from heat.
- Flake tuna into chunks. Stir into pasta mixture with tomatoes and ½ cup of the cheese. Season with salt and pepper. Divide among prepared dishes
- Melt remaining butter. Stir into combined breadcrumbs and remaining cheese. Sprinkle over pasta mixture. Place dishes on an oven tray.
- Cook in a very hot oven (220C) for about 12 to 15 minutes, or until golden and crunchy
- Serve with salad leaves.
We used dishes 12cm in diameter (base measuring 17cm). Tuna can be replaced with canned pink salmon for
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||14.3 g|
|Total carbohydrates||49.9 g|
|- Sugars||9.3 g|
|Dietary fibre||1.1 g|