Tuna Balls With Pea Sweetcorn Pasta Food

TUNA BALLS WITH PEA & SWEETCORN PASTA

Tuna balls with pea & sweetcorn pasta image

If your children like fish fingers, they'll love these - and you can freeze the tuna balls too

Provided by Liz Franklin

Categories Lunch, Main course

Time 40m

Yield Enough for 4 child portions

Number Of Ingredients 10

Ingredients

200g can tuna in oil
85g fresh breadcrumbs
50g cheddar , finely grated
1 large egg , lightly beaten
1 tbsp chopped fresh chives
2 tbsp sunflower or olive oil , for frying
tomato ketchup , to serve
100g small pasta shapes
a handful of frozen peas
half a can creamed-style corn

Steps:

To make the tuna balls, tip the tuna and its oil into a large bowl and stir in the breadcrumbs and grated cheese. Add the beaten egg and chives, then season with a pinch of salt and stir again until everything is well mixed.
Form into 12 balls the size of ping-pong balls, then chill until you're ready to cook.
Cook the pasta according to packet instructions, dropping in the peas for the last couple of minutes. Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the balls for 8-10 minutes, turning often, until they're golden brown. Drain them on kitchen paper and keep warm.
Drain the pasta, return to the pan and add the corn. Heat gently for a minute, stirring occasionally, until heated through. Serve with ketchup.

Nutrition Facts : Calories 517 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.78 milligram of sodium

CREAMY TUNA PASTA BAKE

Creamy Tuna Pasta Bake image

Creamy Tuna Pasta Bake - a classic meal that everyone loves - made with mostly store-cupboard ingredients!

Provided by Nicky Corbishley

Categories Dinner

Time 55m

Number Of Ingredients 12

Ingredients

400 g (14 oz) rigatoni pasta
3 tbsp butter
1 onion (peeled and chopped finely)
40 g (1/3 cup) plain/all purpose flour
600 ml (2.5 cups) milk
250 g (2.5 packed cups) strong cheddar, grated
1/4 tsp salt
1/4 tsp pepper
320 g (11 oz) canned tuna (albacore tuna if possible) (drained and flaked)
330 g (11.5 oz) canned sweetcorn (, drained)
150 g (1 cup) frozen petit pois
chopped parsley to serve

Steps:

Heat oven to 180C/350f.
Boil a large pan of water, add the pasta and cook for 10 minutes.
Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don't whisk) it in.
Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with the salt and pepper.
Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn and petit pois.
Mix together, then sprinkle on the remaining cheese.
Bake in the oven for 15-20 mins until the cheese is golden brown. Top with a sprinkling of parsley before serving.

Nutrition Facts : Calories 690 kcal, Carbohydrate 66 g, Protein 40 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 78 mg, Sodium 547 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

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