Creamy Tuna Pasta Bake

I must admit, I only really got into tinned tuna last year. Before that, I’d eat it sporadically and just mix it with corn kernels and seasoning. Now that I am working full time and often procrastinate preparing my lunch until the morning of…(habit I am trying to break that’s for sure), I often find myself looking for things I can just pick up and easily pair with something else. My favourite last minute lunch that is healthy and filling is just simply a tin of tuna, single serve microwave rice, half an avocado plus seasoning. Works well when it needs to but you can only eat so much tuna and rice right?

Alas, today’s meal was a combination of carb cravings, utilising leftovers and of course branching out of my go to tuna routine. The gift I had today was time. I wasn’t in a rush to bolt out the door and make my train and so could actually concentrate on making something flavoursome. This is simple home cooking and it just works so well every time.

Creamy Tuna Pasta Bake (serves 2)

What you’re going to need

1 cup spiral pasta

100 ml cream

1 teaspoon butter

1 70g tin tuna

handful baby spinach, roughly chopped

3 slices sun dried tomatoes, roughly chopped

tasty cheese, grated (quantity up to you)

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius
  2. Cook pasta as per packet instructions until al dente.
  3. In a saucepan on a medium heat, add the cream, butter and seasoning until well combined. Optional: mix in a bit of the grated cheese here for extra flavour.
  4. Once the sauce is ready, add the cooked pasta, tuna, spinach and tomatoes. Stir until the pasta is well coated and the additions are mixed in evenly.
  5. In a small baking dish, add the pasta mixture and spread evenly. Add the rest of the grated cheese.
  6. Bake for 10-15 minutes or until the cheese on the top goes crispy. Set to cool for 5 minutes and then eat.*

Tuna Pasta Bake.JPG

* This recipe is freezer friendly. Wait until completely cool and freeze in a snap lock bag. 

Tuna and Corn Fritters with Yoghurt Sauce

Fritters. Something that I thoroughly enjoy eating but have struggled to get 100% right. I’m either putting too much flour, or adding milk when I don’t have to or just the combination of flavours doesn’t work out.

Ages ago when I was super lazy but hungry for something healthy, I would just eat tinned tuna, corn kernels with salt and pepper. It served its purpose but was just not enough to make a meal and so stemmed the idea to incorporate this flavour combo into fritters.

This recipe has just four ingredients + any additional seasoning you want to add. I decided to serve this up with a quick yoghurt sauce I threw together. I will provide the recipe for the sauce I made as well.

Here it is if you want to have a go! Fritters are dairy free but can be made gluten free with a simple flour swap.

Tuna and Corn Fritters (yields 2 large or 4 small fritters)

what you’re going to need

Fritters

1 x 75 g tinned tuna

1 x 75 g tin corn kernels

2 tablespoons plain flour (or gluten free alternative)

1 egg

salt and pepper, to season

1 tablespoon olive oil for frying

Yoghurt Sauce (serves 2) 

1/4 cup plain greek yoghurt (I use Jalna)

1/3 cup cucumber, grated and squeezed to remove as much liquid as possible

1/2 tablespoon extra virgin olive oil

generous squeeze fresh lime

pinch of mixed herbs

sea salt, to season

Method

  1. In a small bowl, add all ingredients for the yoghurt sauce and mix until well combined. Place in the fridge ready for serving
  2. In another bowl, add all the ingredients and mix until well combined.
  3. Heat up olive oil in a fry pan on a medium heat. Using a ladle or large spoon, place even amounts of batter into the pan. Cook for about 2-3 minutes per side or until golden brown.
  4. On a plate, place a large dollop of the yoghurt sauce then the fritters on top. Garnish with additional lime juice and parsley. Serve immediately.

Tuna and Corn Fritters

I am submitting my recipe today as part of the Our Growing Edge monthly food sharing community. The theme this month is Family Favourites and is hosted by Mark and Susan over at Simple Sundays. If you are interested in sharing your Family Favourites creations this month, check out the instructions on how to submit over at Our Growing Edge.