Spaghetti and tuna cake

By admin
03 January 2016

This delicious dish is the perfect marriage of a pasta and a casserole!

Serves 4-6 · Preparation time: 15 min · Baking time: 30-40 min

  • 250 g spaghetti
  • 30 ml (2 T) olive oil
  • 1 onion, quartered
  • 2 garlic cloves, finely chopped
  • 250 g baby marrows, grated
  • salt and freshly ground black pepper
  • 2 cans (175 g each) tuna in water, drained
  • 250 ml (1 c) cream, or half cream and half milk
  • 6 extra-large eggs, whisked
  • 250 ml (1 c) grated Gruyère or mature Cheddar cheese

1 Preheat the oven to 180 °C. Grease a 24 cm cake tin (not one with a loose bottom) with nonstick spray and line the base with baking paper. Grease again and set aside.

2 Cook the spaghetti according to the packet instructions until just done and drain.

3 Meanwhile heat the oil in a pan and fry the onion and garlic until soft and fragrant. Add the baby marrows and stir-fry for a few minutes. Season with salt and pepper. Add the cooked spaghetti and tuna and spoon the mixture into the prepared cake tin.

4 Whisk together the cream (and milk if using) and eggs. Add the cheese and season with salt and pepper. Spoon on top of the spaghetti mixture and stir in.

5 Bake for 30 to 40 minutes or until set and done. Leave to rest for a few minutes then turn out and cut into wedges.

6 Serve with roast cherry tomatoes.

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