Tuna Bake

Recipe Ingredients

(Serves 4)

• 200 g spiral pasta
• 2 tsp oil
• 1 onion, chopped
• 1/2 cup corn kernels
• 2 tomatoes, chopped
• 1 pkt MAGGI Three Cheeses Flavoured Pototo Bake Recipe Mix
• 1 1/2 cups water
• 1 cup milk
• 425 g canned tuna chunks, drained
• 2 slices wholegrain bread, diced into small cubes
• 1/2 cup shredded light tasty cheese
• 2 tbsp chopped parsley

How to make

1. Preheat oven to 200°C.

2. Place uncooked pasta in base of greased ovenproof dish, set aside.

3. Heat oil in pan, add onion, cook 1 minute, add corn and tomatoes, cook 1 minute. Add combined MAGGI Three Cheese Flavoured Potato Bake, water and milk, stir until mixture boils, spoon over pasta, cover, bake 25 minutes. Stir.

4. Sprinkle tuna evenly over pasta mixture, top with combined bread, cheese and parsley, bake uncovered 15 minutes until golden brown.

Preparation time:
10 minutes

Cooking time:
45 minutes

Spicy Tuna Melt Panini

Serves 4

Ingredients:

2 cans solid white tuna, drained
1/4 cup mayonnaise
1 celery stalk, diced
1/4 red onion, finely diced
1 teaspoon minced jalapeno pepper
1/2 teaspoon chili powder
2 teaspoons lime juice
4 panini buns, halved
4 slices Monterey Jack cheese with hot peppers


Method:

1. Mix tuna, mayonnaise, celery, onion, jalapeno, chili powder and lime juice in a bowl.
2. Spread about a quarter of the mixture over each panini bottom, top with cheese and close the sandwich.
3. Cook in a panini press on medium until buns are toasted and cheese is melted, about 6 minutes.

TUNA NOODLE CASSEROLE

TUNA NOODLE CASSEROLE

Adapted from San Francisco à la Carte

Putting together this recipe is about as easy as it gets.  In fact, the only real room for error is overcooking the pasta.  To avoid this, fill a large pot with an abundant amount of water and bring to a rolling boil before adding the egg noodles.  Make sure to season the water well — it should taste salty.  Cook until the noodles are almost done as they will continue to cook a bit more in the oven.  Also, using good quality canned tuna and some excellent sharp cheddar cheese will make a world of difference in the flavor of the dish.

INGREDIENTS:

• 6 ounces egg noodles, cooked until al dente and drained
• 1/2 teaspoon thyme
• 1/4 teaspoon table salt
• 1 10 1/2-ounce can of cream of celery soup
• 1/2 cup milk
• 2 7-ounce cans tuna, drained and flaked
• 1 cup diced celery
• 1/3 cup diced red bell pepper
• 1/3 cup chopped scallions with some green tops
• 1/2 cup mayonnaise
• 3/4 cup grated sharp cheddar cheese
• Freshly ground black pepper
• Pinch cayenne pepper
• 1/4 cup chopped toasted almonds
• Chopped parsley for garnish

METHOD:

1. Preheat oven to 425°.
2. Lightly butter a 2-quart casserole and combine the cooked noodles with the salt and minced thyme.  Set aside.
3. In a medium saucepan, mix together the milk and canned soup over medium heat until smooth, stirring constantly.  Gently fold in the tuna, celery, red bell pepper, scallions, mayonnaise and all but 2 tablespoons of the grated cheddar.  Stir until the cheese is melted.
4. Add the cheese sauce to the casserole and mix thoroughly with the noodles.   Sprinkle the top with the remaining cheese and the chopped almonds.
5. Bake for about 20 minutes until bubbly and lightly browned.  Garnish with parsley before serving.

Serves 6