If you’re tired of making the same mince and pasta bake for dinner, I’ve got the best solution for you. And, as a bonus, it’s a little healthier than the mince option.
After making this for my non-tuna-loving husband he now begs me to make it almost every week. This recipe is from one of my favourite recipe books, Beginners step-by-step the perfect guide for new cooks, and I would recommend that if you like to cook that you buy this book; it has recipes for different skill levels of cooking, from novice to advanced.
- 250g dried elbow macaroni (if you can’t find elbow macaroni you can use normal macaroni or any other pasta you are able to find)
- 375g canned tuna in oil, drained and flaked
- 1 small red onion, grated
- 2tbsp chopped fresh parsley
- 200g Cheddar cheese, grated
- 1 large egg, beaten
- 225ml single cream
- ¼ tsp. grated nutmeg
- Salt and pepper to taste
- Start by preheating the oven to 220ºC and then place a baking sheet in the middle shelf to heat. In a saucepan add some salt to water and then bring to a boil, add the macaroni and cook according to the packet instructions, or until tender but still firm to the bite, and then drain.
- Combine the macaroni, tuna, onion, parsley and half the cheese in a shallow 2 litre ovenproof dish; make sure to spread it evenly.
- Beat the egg with the cream, nutmeg and salt and pepper to taste. Pour the mixture over the macaroni mixture and sprinkle with the remaining cheese.
- Place the ovenproof dish on the baking sheet in the oven and bake for about 15 minutes, until golden brown and bubbling.
Serve and enjoy.
You can serve the tuna bake with bread rolls or a garlic roll.
Words: Natassha Burrell