Prep time
15 mins
Cooking Time
30 mins
Serves
4
Ingredients
Ingredients
- 3 tins MSC-certified tuna, drained
- 1 packet macaroni pasta (approximately 400g)
- 1 cup frozen sweetcorn
- 1 red onion, finely diced
- 100g smoked Cheddar cheese, grated
- 150g reduced-fat crème fraîche
- 1 tbsp finely chopped chives, plus extra to garnish
- 1 packet baby spinach leaves
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- Sea salt and cracked black pepper
- 50g panko breadcrumbs
Method
Method
- Preheat the grill to medium-high heat. Bring a large pan of salted water to the boil and cook the macaroni according to the packet instructions, approximately 10–12 minutes. Drain and set aside.
- Meanwhile, heat the olive oil in a large frying pan. Add the diced red onion with a pinch of sea salt and cracked black pepper. Cook gently for 8–10 minutes until softened and lightly caramelised.
- Remove the pan from the heat and stir in the Dijon mustard, crème fraîche and sweetcorn until well combined.
- Add the spinach leaves and allow them to wilt slightly in the residual heat.
- Add the cooked macaroni and stir everything together until evenly coated.
- Flake the drained MSC tuna into the pan and gently fold through the sauce mixture.
- Transfer the mixture to a large ovenproof baking dish. Sprinkle over most of the chopped chives, reserving a little for garnish.
- Scatter over the grated smoked Cheddar and finish with an even layer of panko breadcrumbs.
- Place under the grill for 6–7 minutes until golden brown and bubbling.
- Garnish with the remaining chopped chives and serve immediately with a crisp green salad for a hearty, rustic family meal.