I know I usually talk about recipes that my mum used to make, but this is something my school used to make! Many moons ago now I attended boarding school and Supper was that triumphant meal when you knew the working day was over and you had a few hours of freedom before you had to do it all over again.
Tuna Lasagne is what it was called but I suppose you could call it a Tuna Pasta Bake? This isn’t the recipe they used at school, it is my own version but it was a creation of mine one night when I was craving the school supper classic. It is so simple and actually tastes really good. A great alternative to the Italian meat version. Go on see what you think.
4 tins of flaked tuna in brine (normal sized tins that you get in the supermarket)
2 tbsp Creme Fraiche
2 tsp Dijon mustard
Salt and pepper
1 tbsp Malt vinegar
50g Frozen Petits Pois
50g Frozen Sweetcorn
Cheese sauce (you can buy a packet or jar but I made my own)
Grated cheddar and parmesan cheese
1. Pre-heat the oven to 200c/400F/Gas Mark 6
2. Defrost the petitis pois and sweetcorn, drain and let them cool
3. Drain the tuna and flake in a bowl till separated but still chunky
4. Add Creme Fraiche, Dijon mustard, salt and pepper, malt vinegar and mix till fully combined (Here you can add anything else you like as well as more mustard or creme fraiche to suit your personal taste)
5. Fold the cooled sweetcorn and petitis pois into the mix and put to one side
6. Heat the cheese sauce and let it cool for 10 mins so it isn’t scalding hot
7. In an ovenproof dish spoon and spread a layer of tuna mix (about 1-2cm thick)
8. Then cover the mixture entirely with lasagne pasta sheets
9. Spoon and spread cheese sauce over the pasta sheets
10. Repeat the process till up to the top and cover with a final layer of pasta and cheese sauce
11. Cover the top layer with the cheddar and parmesan grated cheese
12. Place in the middle of the oven for 40 mins or until the cheese is golden brown.
13. Serve with roasted green vegetables or salad