What can I make with tuna and pasta?

You have (Tinned tuna + Pasta)

• 2 x 145g tins tuna, drained
• 350g penne or fusilli

You’d add

• 198g tin sweetcorn, drained
• 40g butter
• 40g plain flour
• 600ml milk
• 150g grated mature cheddar
• 1 tsp English or Dijon mustard
• salt and pepper (store cupboard)

Method

1. Heat the oven to 200°C (180°C fan, gas 6). Cook the pasta in salted boiling water for 2 minutes less than the packet time, then drain.
2. Meanwhile, melt the butter in the medium saucepan, stir in the flour and cook for 1 minute. Take off the heat and whisk in the milk a little at a time until smooth.
3. Return to the heat and stir until the sauce boils and thickens, about 5 minutes. Stir in the mustard and two-thirds of the cheese and season.
4. Fold the pasta, flaked tuna and sweetcorn into the sauce and tip into the dish. Scatter over the remaining cheese.
5. Bake for 20 minutes until bubbling and golden on top.

You have (Tinned tuna + Pasta)

• 145g tin tuna in olive oil
• 200g spaghetti

You’d add

• 2 garlic cloves, thinly sliced
• 1 tbsp capers, roughly chopped
• 1 lemon, zest and juice
• small bunch of parsley, chopped
• pinch of chilli flakes
• 2 tbsp olive oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Cook the spaghetti in a large pan of salted boiling water until just tender. Scoop out a mug of the cooking water before draining.
2. While it cooks, warm the olive oil and the oil from the tuna tin in the frying pan over a low heat. Add the garlic, capers and chilli and cook gently for 2 minutes.
3. Add the drained spaghetti, the lemon zest and a splash of the cooking water and toss for 1 minute until glossy.
4. Take the pan off the heat, fold in the tuna in large flakes, the parsley and lemon juice to taste. Season with pepper and serve.

You have (Tinned tuna + Pasta)

• 2 x 145g tins tuna in spring water, drained
• 300g pasta shells or fusilli

You’d add

• 198g tin sweetcorn, drained
• 1 red pepper, diced
• 4 spring onions, sliced
• 3 tbsp mayonnaise
• 3 tbsp natural yoghurt
• 1 tbsp lemon juice
• salt and pepper (store cupboard)

Method

1. Cook the pasta in salted boiling water until just tender, then drain and rinse under cold running water until cool. Drain well.
2. In the large bowl, mix the mayonnaise, yoghurt and lemon juice with salt and pepper.
3. Add the pasta, tuna, sweetcorn, pepper and spring onions and toss gently so the tuna stays in chunks.
4. Chill until ready to eat.