Tuna Sundried Tomato Pasta Bake Food

TUNA & TOMATO PASTA BAKE

Steps:

• Put the pasta in a large pan of boiling water and cook following pack instructions. Meanwhile, put the oil from the can of tuna in a saucepan with the onion and fry for 5 mins. Pour the milk on top of the onions and whisk in the flour. Keep cooking, whisking all the time, until the sauce thickens. Off the heat, stir in the tuna, 100g of the cheese and the mustard powder.
• When the pasta is cooked, drain it and tip into the sauce along with the sweetcorn. Season, then pile into a large ovenproof dish.
• Heat the grill to high. Tuck the tomato slices in and around the pasta so they stick out, then scatter the remaining cheese over the top. Grill for 5-10 mins until golden, crispy and bubbling.

TUNA PASTA BAKE

Steps:

• Preheat oven to 180C/350F.
• Cook pasta per packet directions, minus 1 minute. Drain, rinse under tap water to stop it sticking together, set aside.
• Meanwhile, make the sauce. Heat an ovenproof skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
• Add tomato, water, herbs, salt and pepper and tomato paste if using. Stir, bring to simmer, lower heat to medium and simmer energetically for 5 minutes (stir every now and then) until it thickens.
• Adjust salt to taste. Also add a touch of sugar if it tastes a bit sour (depends on quality of tomato).
• Turn the stove off, add pasta, stir in.
• Add tuna and GENTLY stir it in - don't break up the tuna so it disintegrates into mush. Leave some chunks on the surface (nice when it is golden).
• Drizzle with oil, top with cheese then bake for 20 minutes until golden and you get those nice crusty bits you see in the photos.
• Stand for 3 minutes then serve!

TOMATO TUNA PASTA BAKE

Steps:

• Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
• Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
• Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree and oregano. Stir and cook for 2-3 minutes.
• Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
• Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
• Take out of the oven and top with a sprinkling of parsley before serving.

FRESH TUNA AND SUN -DRIED TOMATOES OVER PASTA

Steps:

• Bring a large pot of salted water to a boil. While this is coming to a boil, heat the olive oil in a large skillet. Add the onion and carrots and saute uncovered, until somewhat softened, about 5 minutes. Stir in the sun-dried tomatoes, lower the heat, cover and simmer until carrots and onions are completely tender, 10 minutes more.Add the pasta to the water and cook for about 10 minutes or until al dente. While pasta is cooking, add tuna, capers and olives to the skillet and saute for a couple of minutes or until tuna is just cooked through. Season to taste with red pepper and taste for salt. Drain pasta, and return it to the pot with parsley; toss until well blended. Spoon pasta into warm pasta bowls and top with tuna sauce.Serve immediately.

PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
• Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
• Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.