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We hope you got benefit from reading it, now let’s go back to tuna & leek pasta bake recipe. You can cook tuna & leek pasta bake using 16 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Tuna & Leek Pasta Bake:
- You need 400 g pasta shapes, eg fusilli
- Use 1 tbsp rapeseed oil
- Take 2 leeks, sliced
- Provide 2 chillies, red or green, chopped with seeds
- Use 4 cloves garlic, chopped
- Get 50 g butter
- Get 50 g plain flour
- Use 600 ml milk
- Take 1 tsp Dijon mustard
- Take 250 g cheddar cheese, grated
- Use Salt
- Take Ground black pepper
- You need 3 x 180g tins tuna in spring water, drained
- Provide 150 g frozen peas, defrosted
- Prepare 1 tbsp capers
- Provide Handful parsley, chopped
Steps to make Tuna & Leek Pasta Bake:
- Pre-heat oven to Gas Mark 4 or electric equivalent, probably 200C or 180C fan. 160C on Circotherm.
- 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.
- 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.
- Melt the butter in a saucepan on a moderate heat, then slowly stir in the flour. Cook for 1 minute, stirring gently.
- Gradually but not too cautiously stir in the milk and continue cooking until you have a thick white sauce. Remove from heat.
- Stir in the mustard and 200-225 g of the cheese. Taste and season as required.
- 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.
- Transfer everything to a lasagne or similar dish and sprinkle on the remaining grated cheese, to cover evenly.
- 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.
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