Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, tuna & leek pasta bake. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tuna & Leek Pasta Bake is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Tuna & Leek Pasta Bake is something that I’ve loved my whole life. They’re fine and they look wonderful.
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To get started with this particular recipe, we have to first prepare a few components. You can cook tuna & leek pasta bake using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Tuna & Leek Pasta Bake:
- Take pasta shapes, eg fusilli
- Take rapeseed oil
- Take leeks, sliced
- Get chillies, red or green, chopped with seeds
- Get garlic, chopped
- Make ready butter
- Prepare plain flour
- Prepare milk
- Make ready Dijon mustard
- Take cheddar cheese, grated
- Make ready Salt
- Get Ground black pepper
- Make ready x 180g tins tuna in spring water, drained
- Make ready frozen peas, defrosted
- Take capers
- Take 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.
Steps 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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