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Tuna pasta bake

Recipe from: 7/30/1998 12:00:00 AM
Ingredients 12
Servings 6


  • 250
    pasta shapes, eg spirals or any leftover pasta
  • 340
    tuna chunks in oil
  • 1
    onion, chopped
  • 2
    stalks celery, chopped
  • 1
    small red pepper, sliced into strips
  • 400
    cream of mushroom soup
  • 100
  • 420
    cream-style sweetcorn
  • 10
    mixed chopped herbs
  • 190
    grated Cheddar cheese
  • salt and freshly ground black pepper
  • fresh breadcrumbs (optional)


Preheat the oven grill. Boil the pasta until cooked and drain. Transfer to an ovenproof dish. Drain the tuna and pour the oil from one of the cans into a large saucepan. Heat, add the onion, celery and red pepper and stir-fry until soft. Add the soup and milk and bring to the boil. Flake the tuna into fairly large chunks and add to the sauce along with the sweetcorn, herbs and two-thirds of the cheese. Stir until melted and pour over the pasta in the ovenproof dish. Sprinkle the remaining cheese and breadcrumbs (if using) on top and place under the preheated oven grill until golden brown and bubbling. Serve hot. Serves 6.

Read more on: fish/seafood

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