Tuna Pasta Bake

4 Servings
100% would make this recipe for Tuna Pasta Bake again.

A homey warming dish of Tuna and pasta topped with a rich tomato sauce and Mozzarella Cheese and baked till golden.

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Tuna Pasta Bake Ingredients

1 can (185g) Tuna (reserve brine)	2 tablespoons Sugar
1 can (400g) Tomatoes chopped	1 tablespoon Malt Vinigar reduction
1 small Onion chopped	1 tablespoon Oregano
200g Mozzarella sliced	1 tablespoon Olive Oil
200g Farfalle	4 tablespoons Mayonnaise*
1 tablespoon Parsley chopped	2 tablespoons Pesto (optional)
3 Garlic cloves crushed	1/2 tablespoon Tomato Pure
Salt to season	50g Parmesan grated
Black pepper to taste

Instructions for Tuna Pasta Bake

Turn on your oven and preheat to 200c

Start by making the tomato sauce.

In a heavy bottomed saucepan add the olive oil and bring to a low heat. Add the chopped onion and cook gently until softened and without colour (about 10 minutes). Add the crushed garlic and oregano and continue to cook for a further minute keeping the heat low. Next add the malt vinegar and reduce until almost completely evaporated.

Add the tuna brine, turn up the heat and reduce until almost completely evaporated. There should be almost no liquid left at this stage, but the contents of the pan should be moist. Turn the gas down again to a low heat.

In goes the tomato pure, mixing in briskly with a wooden spoon. Cook the tomatoe pure until you see the oil begin to separate. Back up with the heat.

Add the can of tomatoes and simmer on a medium heat, slightly reducing to the consistency of ketchup. Season with salt, black pepper and sugar. (Taste for seasoning and adjust if necessary)

Meanwhile cook the pasta until slightly underdone. Warm through a shallow oven proof dish in the preheated oven.

Drain the pasta and return to the pan. Gently combine the tuna, mayonnaise, pesto and parmesan.

Transfer the pasta and tuna mix to the warmed shallow oven proof dish and pour over the tomato sauce.

Top with the sliced Mozzarella and sprinkle with the chopped parsley. Reserve a little parsley for garnishing before serving.

Bake for about 25 minutes until the Mozzarella has melted and golden in colour.

Sprinkle with the reserved parsley and serve with a crisp green salad, crusty bread and a glass of your favourite wine or beer.

Main Ingredient: Tuna & PastaCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Black pepper

Farfalle

Garlic

Mayonnaise

Mozzarella

Olive Oil

Onion

Oregano

Parmesan

Parsley

Season

Sugar

Tomato

Tomatoes

Tuna

Bake Tuna Fish Pasta Main Dish Tuna & Pasta Dinner

for flavor and categorization

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by AnnK0107

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by skankyness

I loved this recipe and it was so easy to make,in fact my partner asked for it again specially as it was so nice last time.I've now put it on my favourites list so I can find it easily again next time.Definetely a success in our house.

redgirl88
on Feb 25 2008 7:47AM

Total Time: 0:00
Active time: 25:00

Great recipe. It does take some time though.

tomkurtz
on Dec 28 2007 4:45PM

Total Time: 0:45
Active time: 0:12

[I made edits to this recipe.]

admin
on Jan 29 2007 1:34PM

Total Time: 0:45
Active time: 0:12

Served with sliced spring onions and lettuce in ceasar dressing. Bake covered for 15 mins, then uncover to brown.

jamieo
on Jan 29 2007 1:09PM

Total Time: 1:00
Active time: 0:20

I used a tablespoon of dried oregano, i think it was a bit overpowering. I will try it with some fresh oregano next time and see if that makes a difference. My husband thought it was very nice also. I will try it with a bit less cheese and more tomatoes. Thumbs up, well done.

Sooze
on Apr 14 2006 4:12AM

Total Time: 0:35
Active time: 0:15

*The mayonnaise does sound a really weird ingredient to add, especially in a hot baked dish, but it adds a great smooth creaminess to the dish.Use any pasta you have to hand like Farfalle or Penne This dish was inspired from a recipe my wife got from a work colleague and I must admit I was tempted to replace the mayo with some cream. There was no cream in the fridge so I took the plunge and added the mayo.As I say to my boys You cant say you dont like it until youve tried itAnd hey I just love a baked potato topped with bacon and mushrooms, sauted in a little garlic butter and served with a spoonful of Hellman's.

skankyness
on Apr 3 2006 4:00AM

Total Time: 0:45
Active time: 0:12

*The mayonnaise does sound a really weird ingredient to add, especially in a hot baked dish, but it adds a great smooth creaminess to the dish. Use any pasta you have to hand like Farfalle or Penne This dish was inspired from a recipe my wife got from a work colleague and I must admit I was tempted to replace the mayo with some cream. There was no cream in the fridge so I took the plunge and added the mayo. As I say to my boys You cant say you dont like it until youve tried it And hey I just love a baked potato topped with bacon and mushrooms, sauted in a little garlic butter and served with a spoonful of Hellman's. [I posted this recipe.]

BODallse
on Nov 17 2005 2:43PM

Total Time: 0:45
Active time: 0:12