Ingredients
1 1/2 cups milk
2 cups water
2 x 90g sachets Continental Aged Cheddar, Parmesan & Chive Past & Sauce
25g butter, chopped
425g can tuna in oil, drained
1/2 cup drained semi-dried tomatoes, chopped
1 cup shredded Tasty cheese
Salt and pepper, to taste
1/2 cup panko breadcrumbs
Mixed salad leaves and fresh lemon pieces, to serve
Method
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Grease four shallow round ovenproof dishes (1-cup capacity).
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Bring milk and water to the boil in a large saucepan. Add pasta and 10g of the butter. Bring to boil. Gently boil, stirring occasionally, for about 14 minutes, or until pasta is cooked. Remove from heat.
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Flake tuna into chunks. Stir into pasta mixture with tomatoes and 1/2 cup of the cheese. Season with salt and pepper. Divide among prepared dishes.
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Melt remaining butter. Stir into combined breadcrumbs and remaining cheese. Sprinkle over pasta mixture. Places dishes on an oven tray.
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Cook in a very hot oven (220C) for about 12 to 15 minutes, or until golden and crunchy.
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Serve with salad leaves and lemon.
This recipe originally appeared on New Idea Food