I bought a tin of tuna in the organic shop the other day, feeling compelled to since I’d asked them to put a poster up.
It was quite an expensive tin of tuna (3,82€ for a 132g tin) but then it was quite a big poster. Everything else came from existing supplies, including the red pepper which really needed to be used up as it was starting to go a bit wrinkly, and the macaroni which has been waiting to be used for quite a while. This is an improvisation based on the many results Google returns for tuna and red pepper pasta bake.
- 150g red pepper
- one medium (~60g) onion
- 10g garlic
- 95g tuna (once drained)
- 40g grated cheese
- 50g black olives
- one tomato
- one tin of tomatoes
- 150g macaroni
- chilli paste
- chilli powder
- handful coriander and/or parsley
Switch your oven to “on”.
De-seed the pepper and cut it into thin strips. Fry the strips gently in olive oil with the spices. Chop the onion and garlic finely, then add them to the pan and mix well.
When the peppers are starting to soften, add the tomatoes, olives, parsley and/or coriander and stir. Add the chilli to taste — I used powder and purée but I like chilli — and season. Add the tuna, breaking it into small chunks or flakes, then allow to simmer gently.
Meanwhile, boil the macaroni in salted water for a little less time than the packet suggests, and drain. Add the pasta to the sauce and mix well, then pour the whole into a baking dish. Cover with sliced tomato and grated cheese, then cook in the oven until the cheese is starting to melt or has gone golden, depending on your preference.
I think more cheese and more tuna would’ve been fine.