Thirty Minute Tuna & Veg Pasta Bake

October 9, 2017

When it comes to post-work/training/match scran, simple is king. It's a bonus if it tastes good, and a miracle if the dish results in being healthy! So, I've rustled up a meal that ticks all the boxes (you're welcome).

Why not give this a go sometime this week? It may mean you're also sorted for lunch the next day...Win, Win!


    • 300g pasta
    • 1 Onion, chopped
    • 1 Clove of Garlic
    • 160g Tuna
    • 400g Chopped Tomatoes
    • 1 tsp Oregano
    • 100g Gruyere Cheese
    • Half an Aubergine
    • Chestnut Mushrooms
    • 1 Courgette
    • Half-Fat Crème Fraiche
    • Olive Oil
    • Sea-Salt


  1. Pre-heat your oven to 180C and sweat off the onions. When the onions are ready, put all the diced veg & garlic into a pan on medium heat with a touch of olive oil, salt, and oregano. Cook until all the veg is soft.
  1. Add chopped tomatoes, tuna and crème fraiche and leave to simmer for 10 minutes. 
  1. Bring a pot of salted water to the boil and partially cook the pasta for 2/3 minutes.

Once the sauce is ready, add in the partially cooked pasta, and mix everything together and transfer into an oven proof dish with grated cheese on top. Bake for 20-30mins or until the pasta is cooked al dente.

And there you have it; a healthy and nutritious pasta dish for dummies; and it tastes deeeelicious too!

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