Name Tuna tagliatelle


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* 175 g (6 oz) green tagliatelle
* 1 tbsp freshly grated Parmesan cheese

Tomato and tuna sauce:
* 1/2 onion, peeled and finely chopped
* 25 g (1 oz) butter
* 1 tbsp cornflour
* 1 x 400 g (14 oz) can cream of tomato soup
* a pinch of mixed herbs (Dried Mixed Herbs)
* 1 tbsp chopped parsley
* 200 g (7 oz) can tuna in oil, drained and flaked
* freshly ground black pepper

Mushroom cheese sauce:
* 1/2 onion, peeled and finely chopped
* 40 g (1 1/2 oz) butter
* 100 g (4 oz) mushrooms, washed and sliced
* 2 tbsp plain flour
* 300 ml (10 fl oz) full-fat milk
* 100 g (4 oz) Cheddar cheese, grated

1. Pre-heat an oven to 180°C/350°F/Gas Mark 4.To make the tomato and tuna sauce, saute the onion in the butter in a pan until soft. Stir the cornflour into 125 ml (4 fl oz) water until dissolved, and mix with the tomato soup. Add the mixed herbs and chopped parsley and cook, stirring, over a gentle heat for 5 minutes. Mix in the flaked tuna and heat through. Season with a little pepper.
2. For the mushroom cheese sauce, saute the onion in the butter until transparent, then add the sliced mushrooms and saute for about 3 minutes. Add the flour and continue stirring the mixture all the time. When it is well mixed, add the milk gradually and cook, stirring, until thickened and smooth. Remove from the heat and stir in the grated Cheddar cheese.
3. Cook the tagliatelle in a large pan of lightly salted water until al dente and then drain. Mix the tagliatelle with the tuna and tomato sauce. Grease a lasagne dish that measures approximately 22 x 15 x 8 cm (8 1/2 x 6 x 3 1/4 in), spoon half the tuna and tomato tagliatelle into the dish. Top with half the mushroom cheese sauce. Spoon over the remaining tuna and tomato tagiatelle and top with the rest of the mushroom cheese sauce. Finish off by sprinkling the grated Parmesan cheese on top. Bake in the oven for 20 minutes and brown under a hot grill before serving.

Serves: 10 portions

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