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

  1. 1

    Add the pasta to boiling water and cook for 8 minutes

  2. 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

  3. 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

  4. 4

    Bring to the boil stirring Continuously until sauce begins to thicken, add the grated cheese and allow to melt and remove from hea

  5. 5

    Drain the cooked pasta and at the same time drain the sweetcorn and the tuna

  6. 6

    Mix the tuna, pasta, sweetcorn, onion and sauce together

  7. 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

  8. 8

    To Reheat, simply place in the microwave for around 2 minutes until piping hot

Nutritional Details

Each serving provides
  • Energy 1675kj 400kcal 20%
  • Fat 14.7g 21%
  • Saturates 3.8g 19%
  • Sugars 14.7g 16%
  • Salt 1.85g 31%

% of the Reference Intakes

Typical values per 100g: Energy 511kj/122kcal

Each serving provides

15.0g carbohydrate 4.3g fibre 26.0g protein

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