How to Prepare Speedy Tuna & Leek Pasta Bake

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We hope you got benefit from reading it, now let's go back to tuna & leek pasta bake recipe. To make tuna & leek pasta bake you need 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Tuna & Leek Pasta Bake:

1. Take 400 g of pasta shapes, eg fusilli.
2. Prepare 1 tbsp of rapeseed oil.
3. Prepare 2 of leeks, sliced.
4. Provide 2 of chillies, red or green, chopped with seeds.
5. Get 4 cloves of garlic, chopped.
6. Take 50 g of butter.
7. Get 50 g of plain flour.
8. Use 600 ml of milk.
9. Provide 1 tsp of Dijon mustard.
10. Get 250 g of cheddar cheese, grated.
11. Take of Salt.
12. You need of Ground black pepper.
13. Use 3 of x 180g tins tuna in spring water, drained.
14. Use 150 g of frozen peas, defrosted.
15. Provide 1 tbsp of capers.
16. You need Handful of parsley, chopped.

Instructions to make Tuna & Leek Pasta Bake:

1. Pre-heat oven to Gas Mark 4 or electric equivalent, probably 200C or 180C fan. 160C on Circotherm..
2. Heat the oil in a frying pan and gently sauté the leeks, garlic and chillies, stirring occasionally, for about 5 minutes until cooked. Then remove from heat and place in a mixing bowl..
3. Meanwhile cook the pasta in salted water according to instructions to the al dente point, drain it in a colander and add to the mixing bowl, stirring together with the leek mixture..
4. Melt the butter in a saucepan on a moderate heat, then slowly stir in the flour. Cook for 1 minute, stirring gently..
5. Gradually but not too cautiously stir in the milk and continue cooking until you have a thick white sauce. Remove from heat..
6. Stir in the mustard and 200-225 g of the cheese. Taste and season as required..
7. Add the tuna, peas, capers and parsley to the mixing bowl and pour the white sauce on top. Shake or gently stir to mix all the ingredients together..
8. Transfer everything to a lasagne or similar dish and sprinkle on the remaining grated cheese, to cover evenly..
9. Cook in pre-heated oven until top is golden-brown - 20-30 minutes. Sprinkle on a little more chopped parsley if wished and serve piping hot..

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