Creamy Mexican Fajita Inspired Tuna Pasta Bake
with Bell Pepper, Caramelised Onion and Wild Rocket
- Cereals containing gluten
- Wheat
- Milk
- Fish
- Soya
- May contain traces of allergens
- Milk
Ingredients
1 unit(s)
Onion
1 unit(s)
Bell Pepper
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
30 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 tin(s)
Skipjack Tuna in Water
(Contains: Fish)
2 unit(s)
Garlic Clove
1 sachet(s)
Mexican Style Spice Mix
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
20 grams
Wild Rocket
Not included in your delivery
20 grams
Butter
1 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the macaroni.
Meanwhile, halve, peel and thinly slice the onion and bell pepper.
When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once the pasta is cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat your grill to high. Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion and pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, grate the cheese. Drain the tuna. Peel and grate the garlic (or use a garlic press).
Once the veg is golden, add the garlic and Mexican style spice. Fry for another 30 secs.
Add the butter and allow it to melt (see pantry for amount). Then, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste.
Bring to the boil, stir in the creme fraiche and sugar for the sauce (see pantry for amount), then gently stir in the tuna.
Simmer until piping hot, 1-2 mins. Season with salt and pepper and remove from the heat.
Once cooked, stir the pasta and sun-dried tomato paste into the sauce. Add a splash more water if you feel it needs it. Transfer to an appropriately sized ovenproof dish.
Sprinkle the cheese on top of the pasta, then pop under your grill until the cheese has melted and is bubbling, 5-6 mins.
Once ready, share the pasta bake out between your bowls.
Serve the wild rocket salad alongside, drizzling a little olive over the leaves to finish.
Enjoy!
