Ahh, Bank Holiday Mondays, eh?! A time for doing the gardening, and watching James Bond films and nursing a hangover… well, I’ve not done any of these. My dad decided to be a massive cliché and do gardening… for a change, but me, did I have a hangover to nurse?, alas not. I think the last time I went out was December last year, and the last time I was hungover?, not a clue. And as for James Bond, I once watched a James Bond film when I was a nipper, didn’t like it, and it’s never appealed to me. It’s a bit macho I think, and I’m far from being macho.
So I spent most of today in bed, and I’ve spent all of today in my PJ’s, surely that’s what bank holidays are for? Lazing about the house?
After being a bit of an accidental vegetarian over the weekend, having a Beetroot and Wild Garlic Risotto on Saturday, and home made Egg Fried Rice last night, I decided I needed to eat an animal, and the options were sausages (with a dubious pork quantity, my dad tends to buy crap sausages), or tinned tuna. So, tinned tuna it was. As I’ve already established, bank holidays are made for lazing about, and comfort food is the best when in this mood, so I knocked up a Tuna Pasta Bake! Hooray!!
Tuna Pasta Bake
Ingredients :
- 1 tin of tuna chunks in oil
- 200g pasta
- 1/2 a pint of milk
- 100g mature cheddar cheese, grated
- handful of chives, chopped finely
- Worcester sauce
- Salt
- Pepper
- 20g butter
- 20g flour
- Grated Parmesan cheese
- handful of crushed Soured Cream and Onion Kettle Chips (optional)
Method :
- Boil the pasta as to the packet instructions, but cook a few minutes under
- Make a roux, by gently melting the butter, and then adding the flour to the butter. The molten butter should not be too hot. Beat the roux for a few minutes with a wooden spoon, to cook out the flour.
- Gradually add the milk to the roux, starting with a little splash to let it down, eventually adding more each time.
- Allow the white sauce to thicken, and then add salt, pepper and dash of Worcester sauce to taste.
- Add the chopped chives and grated cheese, and stir into the sauce.
- Stir the tuna through the pasta, and then add the cheese and chive sauce.
- Transfer the tuna pasta bake mixture into a suitable baking dish.
- Add a handful of crushed kettle chips, crushed for a cheeky bit of crunch, and a grating of Parmesan cheese, and bake for half an hour at around 150 degrees centigrade.
And there we go, for me the real comfort food aspect of this dish is the crushed crisps on the top of the bake!