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Ingredient
Tuna & Leek Pasta Bake
Introduce
Chef :
John ATuna & Leek Pasta Bake
My current version of an old student-days favourite that seemed quite adventurous in the 1960s! But as us oldies say, if you can remember the 60s, you weren’t there! 🤣.
Ingredient
Food ration :
4-6 servingsCooking time :
50-60 minutes including prep
400 g
pasta shapes, eg fusilli
1 tbsp
rapeseed oil
4 cloves
garlic, chopped
50 g
butter
50 g
plain flour
600 ml
milk
1 tsp
Dijon mustard
250 g
cheddar cheese, grated
150 g
frozen peas, defrosted
1 tbsp
capers
Handful
parsley, chopped
Cooking instructions
* Step 1
Pre-heat oven to Gas Mark 4 or electric equivalent, probably 200C or 180C fan. 160C on Circotherm.
* Step 2
Heat the oil in a frying pan and gently sauté the leeks, garlic and chillies, stirring occasionally, for about 5 minutes until cooked. Then remove from heat and place in a mixing bowl.
* Step 3
Meanwhile cook the pasta in salted water according to instructions to the al dente point, drain it in a colander and add to the mixing bowl, stirring together with the leek mixture.
* Step 4
Melt the butter in a saucepan on a moderate heat, then slowly stir in the flour. Cook for 1 minute, stirring gently.
* Step 5
Gradually but not too cautiously stir in the milk and continue cooking until you have a thick white sauce. Remove from heat.
* Step 6
Stir in the mustard and 200-225 g of the cheese. Taste and season as required.
* Step 7
Add the tuna, peas, capers and parsley to the mixing bowl and pour the white sauce on top. Shake or gently stir to mix all the ingredients together.
* Step 8
Transfer everything to a lasagne or similar dish and sprinkle on the remaining grated cheese, to cover evenly.
* Step 9
Cook in pre-heated oven until top is golden-brown - 20-30 minutes. Sprinkle on a little more chopped parsley if wished and serve piping hot.
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