Tuna & Leek Pasta Bake
Tuna & Leek Pasta Bake

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tuna & leek pasta bake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Tuna & Leek Pasta Bake is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Tuna & Leek Pasta Bake is something which I’ve loved my whole life. They’re nice and they look wonderful.

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To begin with this particular recipe, we have to first prepare a few components. You can cook tuna & leek pasta bake using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Tuna & Leek Pasta Bake:
  1. Prepare 400 g pasta shapes, eg fusilli
  2. Take 1 tbsp rapeseed oil
  3. Get 2 leeks, sliced
  4. Take 2 chillies, red or green, chopped with seeds
  5. Take 4 cloves garlic, chopped
  6. Prepare 50 g butter
  7. Get 50 g plain flour
  8. Take 600 ml milk
  9. Make ready 1 tsp Dijon mustard
  10. Get 250 g cheddar cheese, grated
  11. Prepare Salt
  12. Prepare Ground black pepper
  13. Get 3 x 180g tins tuna in spring water, drained
  14. Get 150 g frozen peas, defrosted
  15. Take 1 tbsp capers
  16. Take Handful parsley, chopped

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Instructions to make Tuna & Leek Pasta Bake:
  1. Pre-heat oven to Gas Mark 4 or electric equivalent, probably 200C or 180C fan. 160C on Circotherm.
  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.
  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.
  4. Melt the butter in a saucepan on a moderate heat, then slowly stir in the flour. Cook for 1 minute, stirring gently.
  5. Gradually but not too cautiously stir in the milk and continue cooking until you have a thick white sauce. Remove from heat.
  6. Stir in the mustard and 200-225 g of the cheese. Taste and season as required.
  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.
  8. Transfer everything to a lasagne or similar dish and sprinkle on the remaining grated cheese, to cover evenly.
  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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