I always have a can of tuna in the cupboard, it’s a great emergency item to have in the pantry for when you need a quick and frugal dinner or lunch. I have added vegetables and curry powder to this version to give it a boost of flavour and goodness. I opted to leave the breadcrumbs off the top and I find in unnecessary.
420gm Canned Tuna in Spring water, drained
2 Cups Spiral Pasta, uncooked amount
1 Onion, diced
1 Zucchini, grated
1 Cup Light Cheese, grated
1/2 – 1 Tsp Curry Powder
Salt and pepper to taste
Optional: grated carrot
Olive Oil, for cooking
100 gm butter or light margarine
2 Tbs Plain Flour
3-4 Cups Milk (full cream or skim)
1 Cup Grated Cheese
LET’S PUT IT ALL TOGETHER
- Set a pot of water on the stove to bring to the boil. Once boiling add the pasta and cook. While waiting for this start the white sauce.
- Prepare the white sauce, place the butter in a medium sauce pan and melt over a medium high heat. Once melted add the plain flour and stir for approximately 1 minute. Whisk in the milk and reduce to a medium heat, continue to whisk every 30 seconds or so making sure you don’t burn the bottom on the mixture. After about 8 minutes it should start to thicken, remove from the heat and add the cheese mixing well to combine.
- Drain the cooked pasta.
- Cook the diced onion and zucchini (and carrot if using) in a little olive oil in the pot that the pasta was drained from. Once the onion and zucchini have softened (about 5 minutes) add the curry powder and stir through until the aroma is released. Add the cooked pasta, drained tuna and stir through.
- Stir through the white sauce and cheese and mix well until combined.
Serve with a side salad.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer friendly: place into a freezer safe container and freeze for up to 3 months.