Baked Tuna Pasta
by Editorial Staff
A dish with tuna, which is eaten and asked for by even those who do not like fish. Tuna is served here very delicately, framed with cheese, cream, tomato, eggs, and herbs. And all this with pasta, and all this in the oven!
Cook: 40 minutes
Servings: 3
Ingredients
- Pasta – 250 g
- Canned tuna – 1 can (about 140 g of the main product)
- Cheese (hard or semi-hard) – 100 g (or more)
- Cream (10-20%) – 50-100 ml
- Egg – 1 pc.
- Tomato paste – 1-2 teaspoon
- Parsley (or other herbs) – to taste
- Salt to taste
- Ground black pepper – to taste
- Oil – for lubricating the mold
Directions
- Preheat the oven to 190 degrees.
- Cooking for 2-3 people. Boil 250 grams of pasta in salted water (I have penne pasta) – half a standard pack. Boil for one minute less than indicated on the package.
- While the pasta is boiling, let’s get to the filling. We need canned tuna: natural or in oil. Jars of tuna differ slightly in volume and content of the main product – I had 140 grams in a jar of pure tuna. We knead it with a fork.
- We rub 100 grams of any cheese on a grater, it is possible on a large one. Add it to mashed tuna. Finely chop an arbitrary amount of parsley or other herbs and add to the tuna with cheese.
- Add 50-100 ml of cream (10-20% fat) there. Add one egg. Add 1-2 teaspoons of tomato paste. You can pepper.
- We get just such a mixture. If it doesn’t seem moist enough to you, add cream. If not enough tomato, add tomato paste. Etc. Bring it to the ideal for your taste. 🙂 We mix boiled pasta with dressing.
- We grease the form in which we will bake with any oil (even the one in which the tuna was in the jar). We spread the prepared pasta in the form. Cover with foil so as not to dry out the pasta.
- We bake for 20 minutes. If after baking the dish seems too wet to you, remove the foil and bake a little without it. But don’t overdry! You can also remove the foil at the end of baking, sprinkle with cheese and bake until the cheese melts.
Tuna paste is ready, bon appetit!
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