Upmarket Tuna Pasta Bake

Hello Dear Reader,

This is another recipe that was born out of using up bits and bobs I had in the pantry and freezer and I have to say it is probably my favourite recipe, closely followed by this Baked Semolina Gnocchi with Tomato and Oregano Sauce. My freezer and pantry challenge is still in full swing and I am loving finally seeing some room in both the freezer and pantry.

This recipe is full of pantry ingredients plus a few from the fridge/freezer and is so totally delicious and easy, I used only 160 grams of penne pasta for this recipe as that is what was left in a jar that needed using up, of course you can use more, I would suggest 250 grams and it would make this dish stretch a bit further. In saying that it was more than enough for Lovely Hubby and I for two dinners, although I did make this garlic bread on the second night just to pad it out a bit more.

Ingredients for Upmarket Tuna Bake, clockwise from top, 160 gram or more of penne pasta, 1 teaspoon each of fennel seeds, thyme leaves and oregano leaves, a large can tuna, which ever variety you have, 1 onion, finely chopped, 1 tablespoon of tomato paste (once I have opened a jar or tin of tomato paste I freeze the leftovers in ice cube trays) 1 teaspoon or more to taste of flaked chilli, 2 large garlic cloves, grated on a microplane, 1 1/2 cups of grated mozzarella, 2 tins of diced tomatoes and 3 anchovy fillets (you really don't taste them they just up the flavour exponentially)

Cook pasta in the usual way and set aside until needed. In a large, non stick, heavy based frypan, heat a splash of oil on medium heat and sauté the onion for about 5 to 10 minutes or until translucent. Then add the grated garlic, fennel seeds, tomato paste, chilli and anchovy fillets 

Continue to sauté on medium heat for a few more minute or until the anchovy fillets have melted into the mixture 

Now add the tins of diced tomato and turn heat to medium-low

Let bubble away until thickened and reduced 

Now add the thyme, oregano, drained can of tuna and cooked pasta, give everything a thorough but gentle mix, you don't want to break up the tuna too much

Pour and scrape into a large greased casserole dish and top with grated mozzarella and a little drizzle of olive oil to finish (easily omitted)

Bake in a 200C for 30 minutes or until golden and bubbly

You know growing up we didn't eat tuna, the first time I tasted tinned tuna was at school during Home Economics where we made Tuna Mornay from the recipe book "Everyday Cookery" well I wasn't fussed on that dish and it put me off eating tuna for ages. I finally started eating tinned tuna with tartare sauce mixed through for a sandwich filling when I first met Lovely Hubby. Our son had this filling on rolls with cucumber every day of his high school life and never got tired of it. So, here's praise for the humble tin of tuna, this recipe takes it to whole other level.

Do you have fond or not so fond memories of making Tuna Mornay at school? And what is your favourite recipe using a tin of tuna?

Have a lovely day,

💗Fi

One Year Ago-Home Made Paste Cleaner

Two Years Ago-My Annual Flybuys Shop