How to cook Tuna & Leek Pasta Bake New Recipes

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We hope you got benefit from reading it, now let's go back to tuna & leek pasta bake recipe. To cook tuna & leek pasta bake you only need 16 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Tuna & Leek Pasta Bake:

1. Provide 400 g of pasta shapes, eg fusilli.
2. You need 1 tbsp of rapeseed oil.
3. Use 2 of leeks, sliced.
4. Use 2 of chillies, red or green, chopped with seeds.
5. Take 4 cloves of garlic, chopped.
6. Get 50 g of butter.
7. Provide 50 g of plain flour.
8. Get 600 ml of milk.
9. Take 1 tsp of Dijon mustard.
10. Take 250 g of cheddar cheese, grated.
11. Use of Salt.
12. You need of Ground black pepper.
13. Get 3 of x 180g tins tuna in spring water, drained.
14. You need 150 g of frozen peas, defrosted.
15. Take 1 tbsp of capers.
16. Provide Handful of parsley, chopped.

Steps to make Tuna & Leek Pasta Bake:

1. Pre-heat oven to Gas Mark 4 or electric equivalent, probably 200C or 180C fan. 160C on Circotherm..
2. Heat the oil in a frying pan and gently sauté the leeks, garlic and chillies, stirring occasionally, for about 5 minutes until cooked. Then remove from heat and place in a mixing bowl..
3. Meanwhile cook the pasta in salted water according to instructions to the al dente point, drain it in a colander and add to the mixing bowl, stirring together with the leek mixture..
4. Melt the butter in a saucepan on a moderate heat, then slowly stir in the flour. Cook for 1 minute, stirring gently..
5. Gradually but not too cautiously stir in the milk and continue cooking until you have a thick white sauce. Remove from heat..
6. Stir in the mustard and 200-225 g of the cheese. Taste and season as required..
7. Add the tuna, peas, capers and parsley to the mixing bowl and pour the white sauce on top. Shake or gently stir to mix all the ingredients together..
8. Transfer everything to a lasagne or similar dish and sprinkle on the remaining grated cheese, to cover evenly..
9. Cook in pre-heated oven until top is golden-brown - 20-30 minutes. Sprinkle on a little more chopped parsley if wished and serve piping hot..

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