506
CALORIES
45.4
PROTEIN (G)
54.9
CARBS (G)
12.1
FAT (G)
12.1
FIBRE (G)
Method
Heat the oven to 180°C fan. Cook the pasta for 2 minutes less than the packet time, then drain.
Heat the oil in a large pan. Soften the onion and pepper for 5 minutes, add garlic for 30 seconds, then stir in tomatoes, herbs, chilli, salt and pepper.
Fold in the drained tuna and pasta. Transfer to a baking dish and spread the measured cheese over the top.
Bake for 10–12 minutes until bubbling and golden. Divide evenly between two servings.
ALLERGENS
Contains: Contains fish, milk and cereals containing gluten.
STORAGE & REHEATING
Cool quickly and refrigerate within 1 hour for up to 2 days. Reheat once until piping hot.
COACH NOTE
The tuna is weighed drained. Using an undrained can would make both the weight and nutrition inaccurate.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use certified gluten-free pasta if required; recalculate after changing pasta or cheese.
FREEZER GUIDANCE
Freeze cooled portions for up to 1 month. Defrost in the refrigerator and reheat thoroughly.
DIETARY SUITABILITY
As written: Pescatarian, high protein. Recalculate after substitutions.