On 3rd December 2014, This was Dinner...
I’m not a huge fan of the tuna bake. Warm tinned tuna is a bit hit and miss for me but the flavours in this were wonderful. The crunchy cheesy crust helped too, I think I will use this method all the time now.
I was dubious about the soup thing too but it really worked as a sauce and surprisingly didn’t make it very mushroomy.
- Preheat the oven to 190ºc (fan)
- Whizz up some fresh breadcrumbs
- Boil the kettle
- Chop a couple of sticks of celery
- Chop up a green & a red pepper
- Roughly chop some parsley
- Pick some thyme leaves
- Drain a tin of tuna
- Grate some cheddar
- Get milk, condensed cream of mushroom soup, pasta, oil & seasoning ready
Cook the pasta in the boiling, salted water until just al dente. Drain and refresh.
Melt some butter in a pan and stir in the breadcrumbs, pop to one side.
Heat some oil in a pan and add the celery and peppers. Soften for a few minutes. Add the can of soup and add about half a cans worth of milk. Season well. Cook for a few minutes without boiling and add half of the cheese and most of the thyme, stir well to melt then add the tuna and stir gently.
Add the pasta and transfer to a baking dish. Mix the remaining cheese with the breadcrumbs and thyme and scatter over the pasta.
Bake for about 20 minutes.
On 4th December, This was Dinner…
I met up with a friend tonight and we went to Table Table as it’s about the only place in Doncaster town centre that doesn’t rush you out after you’ve eaten and you can hear yourselves speak.
I had shepherds pie and my friend had a risotto.