Imqarrun tat-Tonn taż-Żejt
Creamy tuna & cheddar baked macaroni. Simple comfort food.
Ingredients: (serves 4)
300g Macaroni Pasta
1 Spring Onion Onion
2 Large Blue Angel Tuna in Sunflower Oil (drained)
80g Emborg Red Cheddar (grated)
1tsp Dijon Mustard
Fresh Parsley (finely chopped)
Salt & Pepper to Taste
50g Panko Breadcrumbs
Method:
Cook the macaroni in salted boiling water until just al dente (a minute less than the packet says), then drain and set aside.
While the pasta cooks, heat the butter in a large skillet over medium heat. Add the chopped onion and sauté for about 2 minutes until soft.
Pour in the cream and mix well. Add the mustard then stir in the half of the grated cheese until melted and smooth. Season generously with salt and pepper.
Finally add the tuna, parsley and peas. Give it a gentle stir but do not break the tuna too much, leave some chunks.
Finally add the cooked pasta to the creamy tuna mixture and stir to coat evenly. Pour everything into a buttered or oiled baking dish.
Sprinkle the top with a mixture of the breadcrumbs, mixed with some olive oil, cheddar cheese and freshly ground pepper.. Bake in a preheated oven at 200°c for 20–25 minutes, or until golden and bubbling.
Let it rest for a few minutes before serving.
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