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Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 2 carrots, grated
  • 2 celery sticks, finely diced
  • 2 leeks, halved lengthways, then finely sliced
  • 1 red pepper, finely diced
  • 3 cloves of garlic, grated
  • 1 red birds eye chilli, chopped (optional)
  • 1 tbsp paprika
  • ½ tsp smoked paprika
  • ½ tsp chilli powder
  • 2 tbsps red pesto
  • 1 lemon
  • 2 tins of tuna, or approx 250g
  • 400 ml tin of chopped tomatoes
  • 15 g flat leaf parsley, chopped
  • 425 g pasta of choice, I used rigatoni (empty the dry pasta into the oven dish you will use make sure you get a good two layers covering the base, this will be the pasta you need.)
Cheese Topping
  • 25 g butter
  • 1 tbsp plain flour
  • 300 ml milk
  • 125 g mozzarella
  • 150 g cheese, grated, I used red Leicester
  • Optional basil leaves
  • Oven dish, mine measured 12 x 8″
Spicy Tuna Bake Spicy Tuna Bake
Spicy Tuna Bake

Another good recipe for lockdown, this is a mac ‘n’ cheese meets tuna bake, spicy tomato tuna with veggies and a cheesy topping. If making for kids this is still great without the chilli.

Prep 25 minutes
Total 50 minutes

Method:

  • Cook the pasta al dente in salted water. Set aside
  • Pre-heat the oven to 200℃
  • Heat the oil and add carrots, celery, leeks and pepper. Cook on low until soft.
  • Add the garlic and fresh chilli, if using. Mix well.
  • Add both paprikas, chilli powder, pesto then half of the lemon zest and the juice. I used the full lemon for juice as I like it to be very lemony. Add half, taste then decide.
  • Add the tuna and season with salt and pepper. Pour the tomatoes in and add the parsley, stir it all together. Let this cook for 10 minutes. Turn off the heat and set aside.
  • For the cheese topping melt the butter in a non stick pan, then whisk in the flour to make a roux. Add a little milk and keep whisking to make sure you have no lumps, then pour in the rest of the milk. Keep the heat on medium and let the sauce thicken slightly before adding 3/4 of the mozzarella and half of the grated cheese. Stir this and turn off once the cheese is melted.
  • Mix the pasta with the tuna so it is well combined and empty into the oven dish. Pour the cheese sauce over this and then arrange the rest of the mozzarella in small pieces on top, and evenly scatter the rest of the cheese. I also topped mine with a few basil leaves. Crack some pepper over the top and place into the oven for around 25 minutes, or until it is bubbling and the cheese is nice and golden.
  • Allow to stand for a few minutes before serving.



Enjoy xx

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Spicy Tuna Bake

Another good recipe for lockdown, this is a mac ‘n’ cheese meets tuna bake, spicy tomato tuna with veggies and a cheesy topping. If making for kids this is still great without the chilli.

favorite
print
rate
Prep 25 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 2 carrots, grated
  • 2 celery sticks, finely diced
  • 2 leeks, halved lengthways, then finely sliced
  • 1 red pepper, finely diced
  • 3 cloves of garlic, grated
  • 1 red birds eye chilli, chopped (optional)
  • 1 tbsp paprika
  • ½ tsp smoked paprika
  • ½ tsp chilli powder
  • 2 tbsps red pesto
  • 1 lemon
  • 2 tins of tuna, or approx 250g
  • 400 ml tin of chopped tomatoes
  • 15 g flat leaf parsley, chopped
  • 425 g pasta of choice, I used rigatoni (empty the dry pasta into the oven dish you will use make sure you get a good two layers covering the base, this will be the pasta you need.)
Cheese Topping
  • 25 g butter
  • 1 tbsp plain flour
  • 300 ml milk
  • 125 g mozzarella
  • 150 g cheese, grated, I used red Leicester
  • Optional basil leaves
  • Oven dish, mine measured 12 x 8″

Method:

  • Cook the pasta al dente in salted water. Set aside
  • Pre-heat the oven to 200℃
  • Heat the oil and add carrots, celery, leeks and pepper. Cook on low until soft.
  • Add the garlic and fresh chilli, if using. Mix well.
  • Add both paprikas, chilli powder, pesto then half of the lemon zest and the juice. I used the full lemon for juice as I like it to be very lemony. Add half, taste then decide.
  • Add the tuna and season with salt and pepper. Pour the tomatoes in and add the parsley, stir it all together. Let this cook for 10 minutes. Turn off the heat and set aside.
  • For the cheese topping melt the butter in a non stick pan, then whisk in the flour to make a roux. Add a little milk and keep whisking to make sure you have no lumps, then pour in the rest of the milk. Keep the heat on medium and let the sauce thicken slightly before adding 3/4 of the mozzarella and half of the grated cheese. Stir this and turn off once the cheese is melted.
  • Mix the pasta with the tuna so it is well combined and empty into the oven dish. Pour the cheese sauce over this and then arrange the rest of the mozzarella in small pieces on top, and evenly scatter the rest of the cheese. I also topped mine with a few basil leaves. Crack some pepper over the top and place into the oven for around 25 minutes, or until it is bubbling and the cheese is nice and golden.
  • Allow to stand for a few minutes before serving.



Enjoy xx

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com