Tuna gets a pretty bad wrap in my opinion. Who remembers being ‘the one’ to bring a tuna sandwich or tuna and rice for lunch? The embarrassment of the resulting stinky fish breath lingers today. I’m still partial to a bit of tuna, however. It’s an easy source of protein (you can eat it faster than boiling an egg) and it can be mixed with anything, including pasta.
This one’s a comfort food classic, and almost no one* turns down my tuna pasta bake when I present it for dinner!
- 250g pasta (I used penne)
- 425g tuna in springwater
- 1/4 cup frozen peas
- 1/4 cup corn kernels
- 1 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan cheese
- Preheat oven to 200C. Cook pasta in a large saucepan of boiling water according to packet instructions. Drain and return to pan.
- Drain tuna and flake into large pieces. Add to pasta, along with peas, corn and three-quarters of each of the cheeses. Season with salt and pepper, then stir to combine.
- Spoon pasta mixture into a greased 1.5 litre-capacity baking dish. Sprinkle over the remaining cheese. Season again with salt and pepper.
- Bake for 20 minutes or until golden.
Serve solo or with a green salad.
*There was that one time Miss Three decided she was going on a hunger strike.