Crunchy-topped Tuna Bakes

Serves 4, Prep 20 mins, Cook 15 mins

New Idea - - New Food Ideas -

1½ cups milk 2 cups water 2 x 90g sa­chets Con­ti­nen­tal Aged Ched­dar, Parme­san & Chive Pasta & Sauce 25g but­ter, chopped 425g can tuna in oil, drained ½ cup drained semi-dried

toma­toes, chopped 1 cup shred­ded Tasty cheese Salt and pep­per, to taste ½ cup panko bread­crumbs Mixed salad leaves and fresh

lemon pieces, to serve

1 Grease four shal­low, round oven­proof dishes (1-cup ca­pac­ity). 2 Bring milk and water to the boil in a large saucepan. Add pasta and 10g of the but­ter. Bring to boil. Gen­tly boil, stir­ring oc­ca­sion­ally, for about 14 min­utes, or un­til pasta is cooked. Re­move from heat.

Flake tuna into chunks. Stir into pasta mix­ture with toma­toes and ½ cup of the cheese. Sea­son with salt and pep­per. Di­vide among pre­pared dishes. 4 Melt re­main­ing but­ter. Stir into com­bined bread­crumbs and re­main­ing cheese. Sprin­kle over pasta mix­ture. Place dishes on an oven tray. 5 Cook in a very hot oven (220C) for about 12 to 15 min­utes, or un­til golden and crunchy. 6 Serve with salad leaves and lemon.

TIP Any left­over slice is ideal for lunch boxes. It can be served cold or re­heated in the microwave. TIP We used dishes 12cm in di­am­e­ter (base mea­sur­ing 17cm). Tuna can be re­placed with canned pink sal­mon for a change.

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