Last week the freezer and fridge we running low on meat last week so I turned to the pantry and found a large tin of tuna that had been sitting there for a while and decided to get creative and make a yummy dinner.
This is a super easy one pot dinner that you can have on the table in under 20 minutes, my favourite kind of dishes after being at work all day and then doing the after school pick up so not returning home until late.
As the directions say it is litterally cook the pasta and broccoli together and then stir through the remaining ingredients.
When I shared it on Instagram the night I made it there were some great flavour combination suggestions like;
- adding boiled egg and corn and using mayonnaise in place of the sour cream
- adding peas and corns
250gm Shell Pasta, uncooked
425gm Tuna Chunks in springwater, drained
1 Head of Broccoli, cut into florettes
200ml Sour Cream
1 Tsp Garlic Powder
1 Tsp Onion Powder
Salt and Pepper, to taste
LET’S PUT IT ALL TOGETHER
1. Place a large pot with water on the stove and bring to the boil. Add the shell pasta and allow to cook for 10 minutes. Add the broccoli and cook for a further 2 minutes, stirring occasionally. Drain the water from the pasta and broccoli and then return them to the pot.
2. Add the tuna making sure to break up the chunks and stir through. Add the sour cream and seasonings and mix through until well combined. The broccoli should start to break down to into smaller pieces as you mix through.
Store leftovers in an airtight container in the fridge for up to 3 days. You can eat it cold or reheat in the microwave.
Note: the dish will be a little “stinky” from the tuna when you reheat it the next day as I found out when I took it to work and had it for lunch. 🙂