Tuna & Leek Pasta Bake
Tuna & Leek Pasta Bake

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tuna & leek pasta bake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

A tuna (also called tunny) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. Tuna is versatile, nutritious and most importantly, delicious. Serve it cold, grilled or fried for a star-studded meal.

Tuna & Leek Pasta Bake is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Tuna & Leek Pasta Bake is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have 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:
  1. Get 400 g pasta shapes, eg fusilli
  2. Make ready 1 tbsp rapeseed oil
  3. Take 2 leeks, sliced
  4. Make ready 2 chillies, red or green, chopped with seeds
  5. Take 4 cloves garlic, chopped
  6. Prepare 50 g butter
  7. Take 50 g plain flour
  8. Prepare 600 ml milk
  9. Prepare 1 tsp Dijon mustard
  10. Prepare 250 g cheddar cheese, grated
  11. Make ready Salt
  12. Take Ground black pepper
  13. Prepare 3 x 180g tins tuna in spring water, drained
  14. Take 150 g frozen peas, defrosted
  15. Prepare 1 tbsp capers
  16. Take Handful parsley, chopped

The most commonly known species of tuna in the United States are Skipjack, also known. The term tuna encompasses several species of fish, including skipjack, albacore, yellowfin, and bigeye. Skipjack is the most commonly consumed species. Meaty tuna steaks and fillets cook quickly on the grill or stovetop, and the subtle flavor can be enhanced by a variety of sauces and seasonings.

Instructions to make Tuna & Leek Pasta Bake:
  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.

High-quality ahi tuna is also delicious eaten raw in thin slices or as part of sushi rolls—and even makes an outstanding burger. From tuna casserole to tuna salad and tuna patties, there's no shortage of meals to make with canned tuna. Canned tuna is affordable, non-perishable, and a high-quality source of protein with very little fat. Hot tuna's a hit when you mix it with sizable pasta shells and a cheesy sauce. Dill also complements the fish nicely in this cream comfort food.

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