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Easy Cheesy Tuna Bake with Runner Beans

I absolutely love Cheesy Tuna Bake; the cheesier the better. It’s also a great way to get your kids eating fish, even if they are a fussy lot. It’s a no-brainer to make and shouldn’t cost more than about £6 or £7, even with the cheese. 

For this, you will need a largish casserole dish. Think along the lines of something you could do roast potatoes in.

Serves 6.

You will need:

4 x cans of tuna in water (sunflower oil is also fine)
500g cooked pasta shells or similar
3 x cans of chopped tomatoes
Approx 350g cheddar cheese, grated
3 tbsp mixed herbs or dried oregano
Salt and Pepper

4 cups of frozen runner beans

Heat a large saucepan of water until it’s bubbling, put in a large pinch of salt and add your pasta. Most pasta (shells, penne or fusili etc) will need between 10 and 12 minutes.

Whilst this is cooking, preheat the oven to it’s highest heat or around 220 degrees and drain the water or oil from your tuna. I find the quickest and easiest way to do this is in a collander, but you might prefer to drain each tin into the sink etc. You can also use this time to grate your cheddar.

Once the pasta is cooked, empty the tuna into your dish first, followed by the pasta, making sure you have enough rooom for your tins of tomatoes. Add the mixed herbs or oregano along with the salt and pepper and mix everything in the dish. Once everything is nicely mixed, top with the grated cheddar and some more mixed herbs or oregano and salt and pepper.

Place into the preheated oven and cook for around 15 minutes or until golden and bubbling. 8 minutes before it’s ready, put your frozen (or fresh) runner beans into the microwave for the same amount of time.

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