Golden tubetti with cauliflower and tuna

all details

The tuna bake was a staple of the family dining table of the '70s and is popular again now. This quick version makes for a great midweek dinner. Just add a simple bitter-leaf salad or some blanched greens.

Karen Martini recipes - i know what you like 
Golden Tubetti with tuna 
Photography by Marcel AucarĀ 
Styling by Karina Duncan
Golden tubetti with cauliflower and tuna. Photo: Photography by Marcel Aucar. Sty

Ingredients

  • 500g tubetti or other short pasta
  • 1/2 cauliflower, in 1cm slices
  • 60g butter
  • 5 cloves garlic, finely sliced
  • 1 red onion, finely diced
  • Salt flakes
  • Freshly ground black pepper
  • 1 1/2 tbsp curry powder
  • 60g plain flour
  • 800ml milk, warmed
  • 100ml cream
  • 90g grana padano parmesan, finely grated
  • 2x185g cans tuna in oil, drained
  • 2 handfuls breadcrumbs

 

Method

1. Preheat the oven to 180C fan-forced or 200C conventional.

2. Cook the pasta in plenty of salted, boiling water, tipping the cauliflower in for the last five minutes, then drain.

3. While the pasta cooks, add the butter to a medium saucepan and melt over medium heat. Add the garlic and onion, season and cook for four or five minutes, or until softened but not coloured.

4. Add the curry powder and fry quickly. Add the flour and stir through to cook out a little. Pour in the warm milk, whisking as you do. Cook for about two minutes while whisking until the sauce has thickened and is lump-free.

5. Add the cream and half the cheese, whisk until combined and season. Tip into a large bowl with the tuna and the pasta and cauliflower. Stir through, breaking up the larger pieces of cauliflower a little.

6. Tip the pasta mix into a ceramic baking dish, top with the rest of the cheese and the breadcrumbs and bake for 20-30 minutes or until golden.

 

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  • Main Ingredients - Cauliflower, Pasta, Fish
  • Cuisine - Italian
  • Course - Main-course
  • Occasion - Midweek dinner

2 reviews so far

  • Rating: 4 out of 5 stars

    This recipe is easy to make and tastes great - super filling. I used gluten-free flour but the sauce didn't thicken so I added a touch of cornflour dissolved in warm water and it worked out perfectly. (I used the GF flour to begin with because i ran out of regular flour)
    Have portioned the dish and put in freezer for emergency dinners. Great recipe.

    Commenter
    misssquirrel
    Location
    Melbourne
    Date and time
    September 02, 2013, 10:40PM
  • Rating: 4.5 out of 5 stars

    I made this the other night and it's great!! I added some broccoli that was lying around as well. I also used up random cheeses that had to go. The kids ate it and there's so much left over that I've got back up meals in the freezer. I might make half next time.

    Commenter
    Charotte
    Location
    Melbourne
    Date and time
    September 06, 2013, 4:27PM

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