Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tuna & leek pasta bake. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Tuna & Leek Pasta Bake is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Tuna & Leek Pasta Bake is something that I have loved my entire life.
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To begin with this particular recipe, we have to prepare a few ingredients. You can have tuna & leek pasta bake using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Tuna & Leek Pasta Bake:
- Get 400 g pasta shapes, eg fusilli
- Take 1 tbsp rapeseed oil
- Get 2 leeks, sliced
- Get 2 chillies, red or green, chopped with seeds
- Take 4 cloves garlic, chopped
- Prepare 50 g butter
- Get 50 g plain flour
- Make ready 600 ml milk
- Take 1 tsp Dijon mustard
- Take 250 g cheddar cheese, grated
- Prepare Salt
- Make ready Ground black pepper
- Take 3 x 180g tins tuna in spring water, drained
- Make ready 150 g frozen peas, defrosted
- Make ready 1 tbsp capers
- Make ready Handful parsley, chopped
Tuna are remarkable and impressive wild animals. Tuna swim incredible distances as they migrate. Fill sweet potatoes with a tasty tuna mixture flavoured with pesto, parsley and dill for an easy midweek meal. TUNA Tuna is a meaty fish with firm flesh and distinctive flavour due to its high oil content.
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.
It's a perfect option for one of your oily fish portions per week. Popular types of tuna are Albarcore and Yellowfin, which can be bought as fillets or steaks. Tuna is a widely eaten species of fish. However, canned tuna is often the most common source of mercury in the diet. The term tuna encompasses several species of fish, including skipjack, albacore,.
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