I’m not really one for cooking, I mastered Spaghetti Bolognese then I just stopped there. Thankfully this recipe for Tuna Pasta Bake made with sustainably sourced tuna is ridiculously easy, so even I can do it!
We’ve been selling sustainably sourced fish from Fish4Ever for a little while now, and I’ve been excited to try making something other than a sandwich with it – hence this delicious Tuna Pasta Bake!
You Will Need:
- 1 Onion, finely chopped
- 2 Cloves of Garlic, finely chopped
- Olive Oil
- A Pinch of chilli powder
- 3 x 400g Tins of Chopped Tomatoes
- 1 Tsp of Italian Style or Mixed Herbs
- Sea Salt
- Freshly Ground Black Pepper
- 500g Dried Penne Pasta
- 2 x 160g Tins of Sustainably Sourced Tuna
- 150g Mature Cheddar Cheese
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Place 2 tablespoons of olive oil in a pan over a medium-high heat. Add the onion, garlic and chilli. Fry for 5-10 minutes, until the onion has softened. Turn the heat up to high and add the chopped tomatoes and herbs, bring to the boil then reduce the heat to low and simmer for 20 minutes.
- Boil a large pan of salted water and add the pasta. Cook according to the packet instructions and remove from the heat and drain just before it’s done.
- Drain the tuna and stir into the sauce, trying not to break it up too much. Add a pinch of salt and pepper. When the pasta is ready, drain it and tip it straight into the sauce. Coat the pasta in the sauce then transfer to an ovenproof baking dish.
- Roughly grate the cheese and sprinkle over the pasta, add another pinch of black pepper and drizzle lightly with olive oil. Bake for 15-20 minutes, until golden and bubbling. Leave to stand for 5 minutes before serving.