Recipe: Eating on a Dime Tuna & Leek Pasta Bake

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Recipe: Eating on a Dime Tuna & Leek Pasta Bake
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Recipe: Eating on a Dime Tuna & Leek Pasta Bake Delicious, fresh and tasty.

Tuna & Leek Pasta Bake. A tuna (also called tunny) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers.

They are an apex predator and consume a wide variety of other fish, from squid to herring to sardines.

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.

You can cook Tuna & Leek Pasta Bake using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Tuna & Leek Pasta Bake

  1. Prepare of pasta shapes, eg fusilli.

  2. It’s of rapeseed oil.

  3. Prepare of leeks, sliced.

  4. It’s of chillies, red or green, chopped with seeds.

  5. It’s of garlic, chopped.

  6. You need of butter.

  7. You need of plain flour.

  8. Prepare of milk.

  9. It’s of Dijon mustard.

  10. You need of cheddar cheese, grated.

  11. Prepare of Salt.

  12. It’s of Ground black pepper.

  13. It’s of x 180g tins tuna in spring water, drained.

  14. You need of frozen peas, defrosted.

  15. Prepare of capers.

  16. Prepare of parsley, chopped.

Tuna is versatile, nutritious and most importantly, delicious.

Serve it cold, grilled or fried for a star-studded meal.

The term tuna encompasses several species of fish, including skipjack, albacore, yellowfin, and bigeye.

Skipjack is the most commonly consumed species.

Tuna & Leek Pasta Bake instructions

  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..

Tuna packed in water has a milder flavor and fewer calories than oil-packed, so if you need a can for your everyday tuna salad on rye, water-packed works fine.

For the best flavor and a richer.

Meaty tuna steaks and fillets cook quickly on the grill or stovetop, and the subtle flavor can be enhanced by a variety of sauces and seasonings.

High-quality ahi tuna is also delicious eaten raw in thin slices or as part of sushi rolls—and even makes an outstanding burger.

From tuna casserole to tuna salad and tuna patties, there's no shortage of meals to make with canned tuna.