FOOD

Crunchy-topped tuna bakes

The perfect emergency dinner straight from the pantry.
4
20M
15M
35M

These tuna bakes have an added crunch for an extra-special, extra-simple meal that will get tongues wagging – but no one needs to know your secret!

Ingredients

Method

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.

3.

Flake tuna into chunks. Stir into pasta mixture with tomatoes and 1/2 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. Places 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.

This recipe originally appeared on New Idea Food

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