TUNA AND VEGETABLES RECIPE RECIPES

Name: Kerryann’s tuna pasta bake
Total time: 1 h
Yield: 6
Cuisine: british
Ingredients: 1 onion; 2 cloves of garlic; olive oil; 1 pinch of dried chilli flakes; 3 x 400 g tins of chopped tomatoes; 1 bunch of fresh basil (or use 1 teaspoon dried oregano instead); sea salt; freshly ground black pepper; 500 g dried penne; 2 x 180 g tins of tuna from sustainable sources (275g drained weight); 150 g mature Cheddar cheese

CREAMY TUNA PASTA BAKE RECIPE | QUICK PASTA BAKE RECIPES

Creamy tuna pasta bake recipe | Quick pasta bake recipes image

A delicious and affordable bake, that's really easy to put together – perfect family food.

Total Time 1 hours

Yield 6

Number Of Ingredients 11

Ingredients

1 onion
2 cloves of garlic
olive oil
1 pinch of dried chilli flakes
3 x 400 g tins of chopped tomatoes
1 bunch of fresh basil (or use 1 teaspoon dried oregano instead)
sea salt
freshly ground black pepper
500 g dried penne
2 x 180 g tins of tuna from sustainable sources (275g drained weight)
150 g mature Cheddar cheese

Steps:

1. Preheat the oven to 200ºC/400ºF/gas 6. Peel and finely chop the onion and garlic. Place a large shallow pan over a medium-high heat. Add 2 tablespoons of oil, the onion, garlic and chilli flakes (if using) and fry for 5 to 10 minutes, or until softened, stirring occasionally. Turn the heat up to high and pour in the chopped tomatoes. Tear the leaves from the basil stalks, keeping a few pretty ones aside for later, and stir them into the sauce. Bring to the boil, reduce the heat to low and simmer for 20 minutes.
2. Meanwhile, place a large pan of water on to boil. Once boiling, add a good pinch of salt followed by the pasta. Cook according to the packet instructions, draining just before it’s done – it’ll finish cooking in the oven.
3. Drain the tuna and stir through the sauce, making sure you don’t break it up too much. Season with a tiny pinch of salt and a generous pinch of black pepper. When the pasta is ready, drain and tip straight into the sauce. Toss and coat the pasta in the sauce, then transfer to an ovenproof baking dish (roughly 25cm x 30cm).
4. Coarsely grate the cheese and sprinkle over the pasta. Arrange the reserved basil leaves on top, then sprinkle lightly with black pepper. Drizzle lightly with oil, then place in the oven for 15 to 20 minutes, or until golden and bubbling. Leave to stand for 5 minutes, then serve with a nice salad.

Nutrition Facts : Calories 514 calories, FatContent 16.8 g fat, SaturatedFatContent 6.6 g saturated fat, ProteinContent 31 g protein, CarbohydrateContent 64.1 g carbohydrate, SugarContent 10.4 g sugar, SodiumContent 1.3 g salt, FiberContent 8.9 g fibre

EASY TUNA STEAK RECIPES - OLIVEMAGAZINE

Easy Tuna Steak Recipes - olivemagazine image

From Moroccan tuna kebabs to chargrilled tuna stew and tamarind-glazed salad, try our recipes for vibrant midweek meals and impressive entertaining ideas

Provided by OLIVEMAGAZINE.COM

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2. Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
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CREAMY TUNA PASTA BAKE RECIPE | QUICK PASTA BAKE RECIPES

A delicious and affordable bake, that's really easy to put together – perfect family food.
From jamieoliver.com
Total Time 1 hours
Cuisine british
Calories 514 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6. Peel and finely chop the onion and garlic. Place a large shallow pan over a medium-high heat. Add 2 tablespoons of oil, the onion, garlic and chilli flakes (if using) and fry for 5 to 10 minutes, or until softened, stirring occasionally. Turn the heat up to high and pour in the chopped tomatoes. Tear the leaves from the basil stalks, keeping a few pretty ones aside for later, and stir them into the sauce. Bring to the boil, reduce the heat to low and simmer for 20 minutes.
2. Meanwhile, place a large pan of water on to boil. Once boiling, add a good pinch of salt followed by the pasta. Cook according to the packet instructions, draining just before it’s done – it’ll finish cooking in the oven.
3. Drain the tuna and stir through the sauce, making sure you don’t break it up too much. Season with a tiny pinch of salt and a generous pinch of black pepper. When the pasta is ready, drain and tip straight into the sauce. Toss and coat the pasta in the sauce, then transfer to an ovenproof baking dish (roughly 25cm x 30cm).
4. Coarsely grate the cheese and sprinkle over the pasta. Arrange the reserved basil leaves on top, then sprinkle lightly with black pepper. Drizzle lightly with oil, then place in the oven for 15 to 20 minutes, or until golden and bubbling. Leave to stand for 5 minutes, then serve with a nice salad.

See details

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1. Smash up the chilli and the coriander seeds in a pestle and mortar.
2. Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
3. Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
4. There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
5. Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
6. Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It’s quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil… The possibilities are endless.

See details

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