Creamy Tuna Bake

Difficulty | Serves 6 | Book 4

Creamy Tuna Bake
Print

1½ cups macaroni pasta
2 x 425g cans tuna in spring water drained
cooking spray
1 teaspoon crushed garlic (in jar)
2 cups mushrooms sliced
½ cup shallots or onion sliced
1 cup frozen corn kernels
1 x 310g can creamed corn
2 teaspoons salt-reduced chicken stock powder
2 sachets Cheese Sauce powder
1½ cups boiling water
½ cup (50g) 30% reduced fat tasty cheese freshly grated

Per serve
FatTotal6.5g
Saturated2.9g
Fibre4.5g
Protein34.6g
CarbsTotal39.2g
Sugar5.2g
Sodium494mg
Kilojoules1493 (cals 357)
GI RatingLow

Method

Preheat oven 180ºC fan forced.

  1. Cook pasta as instructed on packet, leave to one side.
  2. Drain tuna, roughly break up, leave to one side.
  3. Sauté garlic and mushrooms in a large non-stick frypan that has been coated with cooking spray for 2 minutes.
  4. Add tuna, shallots, corn kernels, cream corn and stock powder and combine.
  5. Combine cheese sachets in a small bowl with boiling water. Add cheese sauce to pan and folding into mix. Add pasta and combine well.
  6. Pour into a casserole or lasagne dish. Sprinkle cheese over top and bake 30 minutes or until cheese has melted and browned on top.

Variation: For a quicker version, omit baking in oven and instead place lasagne dish under griller to brown cheese top

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

Dietitian's tip

This nutritious recipe contains a lean protein source and low glycaemic index carbohydrates making it suitable for people with diabetes.

Related Products

Posted on by Symply Too Good