This is a great dish. The veg is all pretty much optional, just use what you have or what you fancy. The tuna can be in oil, brine, spring water…. again, whatever you prefer.
Tuna and Egg Pasta
Ingredients
- 2 tins tuna
- 500 g pasta
- 4 eggs
- 1 tbsp oil
- 1 white onion chopped
- 1 red pepper chopped
- 1 courgette chopped into chunks
- 1 small tray baby sweetcorn
- 1 stick celery optional
- 1 cup of button mushrooms
- 1 tin chopped tomatoes
- 1 carton passata
- 1 tsp paprika
- 1 tsp fennel seeds
- Salt
- Black pepper
Topping
- 1 cup cherry tomatoes halved
- 3 spring onions topped
- 1 cup mature cheddar grated
Instructions
- Boil pasta until al dente then remove from heat
- Hard boil eggs
- Heat oil in a large pan and cook onions, pepper, courgette, sweetcorn until they begin to soften
- Add tuna, celery, mushrooms, paprika, fennel, salt and pepper
- Add pasta, tomatoes and passata and stir mixture well
- Cook gently for about 10-15 mins to heat thoroughly
- Cut eggs into quarters and place on the base of a large casserole tray
- Cover with tuna/pasta mixture
- Cover with cheese, cherry tomatoes and spring onions
- Place in a hot oven/grill until cheese melts
- Serve