© J Sainsbury plc 2020
Salmon and tuna Conchiglie bake
A classic pasta bake with salmon and tuna, and a quick and easy weekday dish.
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Ready in 15 minutes
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Cooking time 10 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 1 onions, peeled and diced
- 225g Conchiglie pasta
- 425 ml semi-skimmed milk
- 1 sachet Colman's tuna pasta bake seasoning mix
- 145g can of tuna chicks, drained
- 160g - 1/2 can of Hubbard sweetcorn, drained
- 100g pack smoked salmon trimming
- 125 g grated mixed cheese
- 2-3 sprigs of dill - to serve
Method
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1
Add the pasta to boiling water and cook for 8 minutes
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2
While the pasta is cooking, dice the onion add a splash of olive oil to a pan and cook for 2-3 minutes until soft. Remove from pan once cooked and set aside
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3
Tip the contents of the dry sachet into the pan used for the onion, add a splash of milk and mix until it forms a paste, then stir in the remaining milk
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4
Bring to the boil stirring Continuously until sauce begins to thicken, add the grated cheese and allow to melt and remove from hea
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5
Drain the cooked pasta and at the same time drain the sweetcorn and the tuna
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6
Mix the tuna, pasta, sweetcorn, onion and sauce together
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7
Portion up into 4 allow to cool then add a sprinkle of the salmon trimmings to the top of each tub alongside a couple of sprigs of dill per portion, add to fridge, ready for lunch
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8
To Reheat, simply place in the microwave for around 2 minutes until piping hot
