So So Simple Food: Tuna, Pasta and Vege Bake - The Meal that keeps on Giving-Part One

Saturday, April 14, 2012

Tuna, Pasta and Vege Bake - The Meal that keeps on Giving-Part One

We had friends over for dinner and as usual there were leftovers.
Roast Lamb with Mustard Cabbage and Potato Pancakes
Lemon Posset with Gluten Free Shortbread
Of course the Pasta is not Gluten Free but the Cabbage and the Potato Pancakes are.

I managed to feed the Two Of Us for several more days.
Talk about Leftover Queen
So I devised this Tuna, Vege and Pasta Bake using the Cabbage
Takes in all of the food groups, and is cheap to make
This will feed 4 people
The problem with Pasta Bakes they are not easy to photograph.
they all look much the same when they come out the oven
but I am particularly proud of the taste of this one.

I also put a good dash of Srichacha Sauce.

Wow this should be in your pantry...
Really gives a dish a real lift

To cook the Cabbage Scroll down
Pre- heat oven to 180C
75 gms butter
1 cup cooked cabbage
1 leek washed and sliced
1 courgette cubed
75 gms flour
Sea salt and freshly ground black pepper
2 cups milk
Dash of Srichaha Sauce
(Optional but a dash of any hot sauce does give the dish a lift)
100 gms spaghetti broken into smaller pieces and cooked to manufacturers instructions
1 tin tuna ( I always buy the Tuna canned in Olive oil)
Grated cheese enough to cover top of casserole

Melt butter and add leeks and courgettes
Sauté gently till soft but not brown
Add cooked cabbage
Mix
Add flour and cook for about 3 minutes to cook then raw flour out
Add milk and stir till thickened
Let simmer for about 4-5 minutes
You may need more milk this should be a thinnish sauce
The pasta will absorb most of the sauce.
Add tuna and cooked pasta
Throw into a casserole dish. I actually used the pan I was cooking in.
Cover with grated cheese.
Bake for 20- 30 minutes
It should be golden and bubbly
These flavours really melded together

We sat down and gobbled up while watching The Descendants on DVD.
Loved that movie

How to Cook the Cabbage Courtesy Of Huey’s Kitchen
50 gms soft butter
1 large clove garlic, crushed
1 tbs caraway seeds, smashed
2 tbs of chopped parsley
2 tbs Dijon Mustard
1/2 chopped Savoy Cabbage. finely sliced, ribs and core removed
1 tbs Olive oil
Sea salt and freshly ground black pepper

Melt the butter in a heavy bottomed pan and
Briefly saute the garlic, caraway seeds and parsley with the Dijon Mustard
Then add the Cabbage with a little oil if needed
Season with Salt and pepper
Stir well and gently cooked till the cabbage is wilted,
Continually stirring

Serve as I did, with Roast Lamb and Potato Pancakes
These Pancakes are so yummy. I’ve made them for the grandchildren
They had sausages to accompany, Grandma's Homemade Ketchup
and they loved it

I saw Jacques Pepin make these on his TV Show.
You couldn’t get much simpler than this

Place into a Food Processor
2 cups peeled and cubed potatoes
2 eggs
1/2 cup chopped onion
2 tablespoon potato starch or Cornflour
1/2 teaspoon Baking Powder
Sea salt and freshly ground black pepper