Tuna & Leek Pasta Bake

Name: Tuna & Leek Pasta Bake
Total time: 3600 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 400 g pasta shapes, eg fusilli; 1 tbsp rapeseed oil; 2 leeks, sliced; 2 chillies, red or green, chopped with seeds; 4 cloves garlic, chopped; 50 g butter; 50 g plain flour; 600 ml milk; 1 tsp Dijon mustard; 250 g cheddar cheese, grated; Salt; Ground black pepper; 3 x 180g tins tuna in spring water, drained; 150 g frozen peas, defrosted; 1 tbsp capers; Handful parsley, chopped

John A @JohnA

Essex

My current version of an old student-days favourite that seemed quite adventurous in the 1960s! But as us oldies say, if you can remember the 60s, you weren’t there! 🤣.

It’s yet another dish that’s quite economical and easy to prepare yet both tasty and nourishing. All the ingredients are standard in our larder and on our vegetable rack, so ideal for lockdown.

My current version of an old student-days favourite that seemed quite adventurous in the 1960s! But as us oldies say, if you can remember the 60s, you weren’t there! 🤣.

It’s yet another dish that’s quite economical and easy to prepare yet both tasty and nourishing. All the ingredients are standard in our larder and on our vegetable rack, so ideal for lockdown.

John A @JohnA

Essex

My current version of an old student-days favourite that seemed quite adventurous in the 1960s! But as us oldies say, if you can remember the 60s, you weren’t there! 🤣.

It’s yet another dish that’s quite economical and easy to prepare yet both tasty and nourishing. All the ingredients are standard in our larder and on our vegetable rack, so ideal for lockdown.

My current version of an old student-days favourite that seemed quite adventurous in the 1960s! But as us oldies say, if you can remember the 60s, you weren’t there! 🤣.

It’s yet another dish that’s quite economical and easy to prepare yet both tasty and nourishing. All the ingredients are standard in our larder and on our vegetable rack, so ideal for lockdown.

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Ingredients

50-60 minutes including prep

4-6 servings

400 gpasta shapes, eg fusilli
1 tbsprapeseed oil
2leeks, sliced
2chillies, red or green, chopped with seeds
4 clovesgarlic, chopped
50 gbutter
50 gplain flour
600 mlmilk
1 tspDijon mustard
250 gcheddar cheese, grated
Salt
Ground black pepper
3x 180g tins tuna in spring water, drained
150 gfrozen peas, defrosted
1 tbspcapers
Handfulparsley, chopped

Saved

Steps

50-60 minutes including prep

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.

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Cooksnaps

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John A @JohnA

on May 11, 2020 17:45

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.