Cooking from the cupboard
There is always something in the cupboard that can make a simple meal when I have days like today: just did not fancy to get out to the shops.
So, I rummaged my cupboards and pantry and here it is, our dinner tonight: Tuna pasta bake!
Serves 4 – 6
1 large can of tuna in oil
1 large onion
1 can of sweetcorn
handful of capers
a few mushrooms ( canned sliced mushrooms will do the trick)
cheese ( any, I used Brie)
mayonnaise – 3-4 table spoons
1 fresh chilli
chutney , or some plum/greengages jam
400 g of dried pasta ( spiral or shells, not important)
Preheat oven to 200°C.
Finely chop and slightly fry onion with sliced mushrooms in a little vegetable oil , add sweetcorn, chopped gherkins , capers and chilli.
Meanwhile, cook pasta in a large pan with plenty of salted water to the “al dente”, drain, add cooked vegetables, mix in drained tuna , mayonnaise and chutney, season with salt and pepper.
Transfer mixture into the shallow baking tray, spinkle with grated cheese or lay the cheese slices on the top and bake for 40 minutes.