Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tuna & leek pasta bake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Tuna & Leek Pasta Bake is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Tuna & Leek Pasta Bake is something that I have loved my entire life.
A tuna (also called tunny) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. A bit of parsley, a smidgen of garlic powder, a splash of lemon juice, and of course, tuna, celery, onion, and mayonnaise. This is a great tuna salad that works for a sandwich, stuffed into a plump tomato, or spooned onto fresh salad greens.
To begin with this recipe, we have to prepare a few ingredients. You can cook tuna & leek pasta bake using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Tuna & Leek Pasta Bake:
- Prepare 400 g pasta shapes, eg fusilli
- Make ready 1 tbsp rapeseed oil
- Make ready 2 leeks, sliced
- Get 2 chillies, red or green, chopped with seeds
- Get 4 cloves garlic, chopped
- Get 50 g butter
- Get 50 g plain flour
- Make ready 600 ml milk
- Prepare 1 tsp Dijon mustard
- Take 250 g cheddar cheese, grated
- Take Salt
- Make ready Ground black pepper
- Make ready 3 x 180g tins tuna in spring water, drained
- Get 150 g frozen peas, defrosted
- Get 1 tbsp capers
- Prepare Handful parsley, chopped
This keeps the populations of other species healthy and balanced. Tuna are also among the most commercially valuable fish on the planet and support artisanal and industrial fishing alike. From tuna casserole to tuna salad and tuna patties, there's no shortage of meals to make with canned tuna. Canned tuna is affordable, non-perishable, and a high-quality source of protein with very little fat.
Instructions to make Tuna & Leek Pasta Bake:
- Pre-heat oven to Gas Mark 4 or electric equivalent, probably 200C or 180C fan. 160C on Circotherm.
- 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.
- 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.
- Melt the butter in a saucepan on a moderate heat, then slowly stir in the flour. Cook for 1 minute, stirring gently.
- Gradually but not too cautiously stir in the milk and continue cooking until you have a thick white sauce. Remove from heat.
- Stir in the mustard and 200-225 g of the cheese. Taste and season as required.
- 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.
- Transfer everything to a lasagne or similar dish and sprinkle on the remaining grated cheese, to cover evenly.
- 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.
Canned tuna, a pantry-friendly protein, can be used for far more than tuna salad sandwiches. Canned tuna is the star of pastas, rice bowls, Mediterranean-inspired salads, tuna patties, and other tasty recipes. The term tuna encompasses several species of fish, including skipjack, albacore, yellowfin, and bigeye. Skipjack is the most commonly consumed species. Tuna is remarkable among fish in that its color change from raw to cooked is so dramatic.
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