Who doesn’t love tuna pasta bake. We’re a bit sceptical about one pot cooking … what’s the big deal with using more pots? Anyhow, the one pot works in this case as the pasta absorbs all the flavours. This is also another dish that breaks the nonsense “no cheese with fish” rule.
This is easily halved and can be whipped up from store cupboard ingredients mid-week.
Wine Suggestion: A light, youthful sangiovese with plenty of fruit like Rocca delle Macie’s Chianti Vernaiolo.
Tuna Pasta Bake – serves 4
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 tins of tuna, drained
- 400g tin of chopped tomatoes
- 25g capers
- 25g black olives, halved
- 1 tsp lemon zest
- leaves from 1 sprig of thyme
- ½ tsp chilli flakes
- 400g short pasta, we used fusilli
- 75g Cheddar cheese, grated
Heat the oil in a large flameproof casserole, we have a shallow one which works well for this, then add the onion and cook until very soft. Add the garlic and cook for another couple of minutes. Add the tuna, tomatoes, capers, olives, lemon zest, thyme and chilli flakes. Stir until well combined, then add the pasta. Season with salt and pepper, then stir until the pasta is completely coated in sauce.
Pour in enough water to just cover the pasta and bring to the boil. Turn the heat down to a simmer and cover the pot. Cook until the pasta is al dente and has absorbed most of the water. This will take between 10 and 15 minutes, start checking at 10. You might need to stir now and again to stop it sticking to the bottom.
Heat the grill to high.
Sprinkle the dish with the cheese, then place under the grill until browned and bubbling.
(Original recipe from The Hairy Bikers’ One Pot Wonders by Si King & Dave Myers, Seven Dials, 2019.)
Jono & Jules do food & wine 
Yummy!
Thanks Tiffany!