How to Make Chilli Tomato Tuna Bake

by Claire Taylor

A delicious wintery tuna bake packed with tomatoes and chilli inspired by Andy from Masterchef Australia

Supplies

  • Serves 4
  • 425 Grams Drained can of tuna
  • 2 Cups Penne pasta
  • 1 Tablespoon Olive oil
  • 1 Onion, finely diced
  • 2 Cloves garlic, finely chopped
  • ½ Cups Parsley, chopped
  • 5 Thyme sprigs, chopped
  • 2 Chilli, chopped
  • 2 400g cans of tomato
  • 200 Grams Tomato puree
  • 2 Lemons, squeezed
  • ¼ Cups Baby capers
  • 1 Tablespoon Thickened cream
  • 1 Cup Grated cheese
  • Instructions

    Step 1

    Prepare your ingredients Preheat the grilled to 180°C

    Step 2

    Heat a frying pan you can use in a griller. Add oil, onion & garlic over medium heat & sauté

    Step 3

    Add tuna, parsley, thyme & chilli to the pan. Stir for 2 minutes. Then, add capers and stir through.

    Step 4

    Add tomatoes, purée & lemon juice & stir. Simmer for 5 minutes at the same time start cooking pasta in boiling water

    Step 5

    Add the cream & pasta & mix through for 2 minutes. Sprinkle cheese on top & place pan in the griller for 5 minutes

    Step 6

    Sprinkle with salt, pepper & chopped chilli. Serve as is with a sparkling white wine. Enjoy!