Tuna, when not a baked potato filling, is usually accompanied with chopped tomatoes when making a fish pasta sauce. Here is a recipe to pamper different taste buds.
Note: If you use anchovies do not add any salt to the meal, anchovies are salty enough. And that is an understatement. 🙂
- 30 g unsalted butter
- ½ tsp caraway seeds
- 30 g plain flour
- 500 ml milk
- 100 g cream cheese
- black pepper
- ½ onion, peeled, finely chopped
- 130 g canned tuna, drained, flaked
- 200 g pasta (such as macaroni, penne or fusilli)
- 60-80g dried breadcrumbs
- 6-8 anchovy fillets
Preparation: 5 minutes
Cooking time: 45 minutes
- Preheat the oven to 200 C.
- Cook the pasta according to packet instructions, then drain.
- Heat the butter and fry the caraway seeds for 1-2 minutes, or until fragrant.
- Add the flour and whisk to a smooth paste. Continue to cook, stirring vigorously, for a further 3-4 minutes.
- Pour in the milk, only a ladleful at a time, and whisk constantly to avoid lumps. Whisk and simmer until the sauce is smooth and thick enough to coat the back of a spoon.
- Remove the pan from the heat and stir in the cream cheese. Season with ground black pepper. Add the onion, tuna and cooked pasta to the cheese sauce and stir until well combined.
- Pour the mixture into an ovenproof dish. Sprinkle over the breadcrumbs and lay the anchovy fillets on top. Bake in the oven for 30 minutes, or until the breadcrumbs are crisp and golden-brown and the sauce is bubbling.
Original recipe is on BBC.