Tuna and pasta melt
Ingredients
- 400 g pasta shells
- 1 head of broccoli
- 320 g tins of tuna 2x 160g tins
- 1 white onion diced
- 1 garlic clove crushed
- 100 g frozen sweetcorn
- 1 red pepper
- 1 chicken stock pot
- 2 tbsp crème fraiche or cream cheese
- 60 g cream crackers crushed
- 1 tbsp butter melted
- 200 g mature cheddar
- 1 handful of fresh snipped chives
Instructions
- Cut the broccoli into florets and boil it with the pasta in salted water until the pasta is cooked
- In a separate oven-proof, heavy-based saucepan fry the onion and garlic until soft and golden
- Add the diced red pepper and corn and season with a little salt and pepper
- Drain the tuna and add it to the saucepan and mix
- Add the stock pot and let it dissolve with the heat of the pan
- When the pasta is cooked add a little pasta water to the pan to loosen the mix
- Drain the pasta shells and broccoli and add them to the saucepan with the tuna mix
- Add a good dollop of creme fraiche (or cream cheese)
- Sprinkle the crushed crackers and grated cheddar on top and drizzle with the melted butter
- Place under the grill until bubbling and golden
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