Tuna and pasta bake
This homely recipe utilises everyday store cupboard ingredients - pasta, canned tomatoes and tuna. It's a great way of using up some leftover pasta and creating an easy, nourishing meal.
ingredients
- 1 x 198g/7oz can tuna in brine
- juice of ½ lemon
- 4 spring onions, finely chopped
- 1 x 398g/14oz can chopped tomatoes
- 1 tbsp capers, rinsed (optional)
- 681g/1½lb leftover cooked pasta tubes or shapes
- salt and freshly ground black pepper
- 28g/1oz fresh white breadcrumbs
- Fry Light, for spraying
- 2 tbsp chopped fresh parsley
method
- Drain the tuna and flake with a fork into small chunks. Put the tuna in a shallow ovenproof dish and squeeze the lemon juice over the top.
- Add the spring onions, chopped tomatoes, capers (if using) and cooked pasta. Mix lightly together and season with salt and pepper.
- Sprinkle the breadcrumbs evenly over the top and spray lightly with Fry Light.
- Bake in a preheated oven at 200°C/Gas 6 for 20-25 minutes, until bubbling and golden brown on top. Sprinkle with parsley and serve immediately.
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