When I mention tuna lasagne, some people give me a funny look. They think it's a crazy combination. But these people probably have never tried tuna lasagne, especially my family's version.
As a child I grew up on this stuff, I guess it was an economical and no fuss meal to create. The fact that we loved it and scoffed it down without complaint, also must have helped make it a staple item on our dinner menu.
The flavour of this dish is distinctly Mediterranean, with the combination of herbs really bringing the dish alive. I also love how the soft onions offer a yummy sweetness. Even people who are not fans of tuna will probably be converted with this recipe, they just have to be bold enough to try it!
As a child I grew up on this stuff, I guess it was an economical and no fuss meal to create. The fact that we loved it and scoffed it down without complaint, also must have helped make it a staple item on our dinner menu.
The flavour of this dish is distinctly Mediterranean, with the combination of herbs really bringing the dish alive. I also love how the soft onions offer a yummy sweetness. Even people who are not fans of tuna will probably be converted with this recipe, they just have to be bold enough to try it!
Ingredients:
2 onions, chopped
2 cloves of garlic, chopped or crushed
1 green capsicum, diced
3 tomatoes, or you can use tinned tomatoes (300-400g tin would suffice)
Tomato purée (we use a 400g tin, but smaller amounts are fine)
1 tsp dried oregano (If you have access to fresh herbs, use 1 tablespoon instead)
1 tsp dried marjoram
1 tsp dried thyme
1 tsp dried basil
2 cloves of garlic, chopped or crushed
1 green capsicum, diced
3 tomatoes, or you can use tinned tomatoes (300-400g tin would suffice)
Tomato purée (we use a 400g tin, but smaller amounts are fine)
1 tsp dried oregano (If you have access to fresh herbs, use 1 tablespoon instead)
1 tsp dried marjoram
1 tsp dried thyme
1 tsp dried basil
1 tsp of beefstock powder
Pinch or two of pepper
425g tin of tuna in oil
500g of dried lasagne pasta
Cheese, to top
Method:
Pinch or two of pepper
425g tin of tuna in oil
500g of dried lasagne pasta
Cheese, to top
Method:
Drain a bit of the oil from the tuna into a pan (about a couple of tablespoons worth).
Heat this oil, then add the onions and garlic, cook for a few minutes until soft.
Now add the capsicum, tomatoes, tomato purée, herbs, spices and tuna (drain it first).
Leave this to simmer.
While the tuna simmers, cook the pasta (for 2 minutes less than the recommended cooking time).
Layer the lasagne and tuna mixture in an oven-proof dish.
Cover with sliced or grated cheese of your choice.
Bake at 210 Celsius for approx 30 minutes until cheese is golden.
Heat this oil, then add the onions and garlic, cook for a few minutes until soft.
Now add the capsicum, tomatoes, tomato purée, herbs, spices and tuna (drain it first).
Leave this to simmer.
While the tuna simmers, cook the pasta (for 2 minutes less than the recommended cooking time).
Layer the lasagne and tuna mixture in an oven-proof dish.
Cover with sliced or grated cheese of your choice.
Bake at 210 Celsius for approx 30 minutes until cheese is golden.
Love this Linno...so econmical and so much healthier for you than mince. Am def adding this to my student meals repetoire.
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I am prepared to try almost anything, and as I love lasagne anyway this did sound yum, almost like creamy tuna spaghetti. I tried it and it is so nice. Thanks
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