Pasta Casserole with Tuna and Vegetables
A pasta casserole featuring fresh fish and vegetables from the marine fish category. Try this and more recipes from Spoonsparrow!
Ingredients
- 400 g wide ribbon pasta
- Salt
- 2 carrots
- 1 onion
- 2 tbsp butter
- 2 tbsp flour
- 150 ml dry white wine
- 150 ml fish stock
- 200 ml heavy cream
- 200 g frozen peas
- pepper (ground)
- paprika powder (sweet)
- nutmeg (ground)
- 300 g Tuna fillet
- 2 Tbsp grated Parmesan
- butter for greasing the baking dish
Instructions
-
1.
Cook the pasta in salted water until al dente, then drain and set aside.
-
2.
Preheat the oven to 180°C with fan and top heat.
-
3.
Peel the carrots and onion; dice the carrots into small cubes and finely chop the onion. Sauté the onion in a hot pot with butter until translucent. Sprinkle flour over it, stir briefly, and deglaze with wine. Let simmer for a few minutes, then add fish stock and cream and let thicken. Mix in peas and carrots, seasoning with salt, pepper, paprika, and nutmeg. Rinse the tuna, pat dry, and cut into bite‑size cubes. Combine the tuna with the pasta and parmesan, stir into the sauce, and pour everything into a buttered baking dish.
-
4.
Bake in the oven for about 20 minutes until golden and bubbly.
