The best tuna pasta bake

Name: The best tuna pasta bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Essential Conchiglie Rigate Pasta; 200 g can tuna steak in olive oil; 1 red onion, finely diced; 2 clove/s garlic, finely chopped; 2 tsp capers, drained and roughly chopped; 125 g cherry tomatoes, halved; 75 g pitted black olives, halved; 400 g can chopped tomatoes; 75 g mascarpone; 1 tsp dried oregano

The simple dish is a staple that’s loved by students everywhere. Martha Collison's version is packed with Mediterranean flavours, mingled with a zesty lemon breadcrumb and mozzarella topping. Use good-quality tuna in olive oil, as you can fry the onions in the fish-infused oil to avoid waste. If you’ve only got tuna in brine, use regular olive oil to fry the onions and drain the tuna well.

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Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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300g Essential Conchiglie Rigate Pasta
200g can tuna steak in olive oil
1 red onion, finely diced
2 clove/s garlic, finely chopped
2 tsp capers, drained and roughly chopped
125g cherry tomatoes, halved
75g pitted black olives, halved
400g can chopped tomatoes
75g mascarpone
1 tsp dried oregano

For the topping

30g Cooks’ Ingredients Dried White Breadcrumbs
1 unwaxed lemon, zest
1 tbsp Essential Olive Oil
½ tsp sea salt flakes
½ tsp cracked black pepper
125g grated mozzarella

Bring a large pan of salted water to the boil and add the pasta. Cook for 1 minute less than the time stated on the packet, then drain, reserving some pasta cooking water
Meanwhile, drain about 2 tbsp oil from the tuna can into a deep frying pan. Heat on low until bubbling, then add the onion. Sauté for 5 minutes until softened, then add the garlic and capers and cook for 1 minute more.
Add the cherry tomatoes, olives and tuna to the pan. Break up any large tuna chunks using a wooden spoon, then cook for 1-2 minutes. Pour in the chopped tomatoes and stir through the mascarpone or soft cheese. Add the oregano, season well with black pepper and allow to simmer for 5 minutes, until the sauce is creamy and vibrant orange.
Combine the breadcrumbs in a small bowl with the lemon zest, olive oil, salt and pepper. Stir well, making sure each breadcrumb is coated. Preheat the oven to 220ºC, gas mark 7.
Add the pasta to the sauce and mix well to coat. Add a splash of pasta water if it seems dry, then tip into a medium-sized (about 2L) oven dish. Sprinkle the mozzarella on top, then finish with a scattering of lemon-infused breadcrumbs.
Bake for 15-20 minutes, or until the cheese has melted and the breadcrumb topping is crisp and golden. Serve immediately.

Cook’s tip

Breadcrumb shortcut
I make a quick lemon breadcrumb topping from scratch, but if you’re short on time, Cooks’ Ingredients Lemon & Pepper Crust is a wonderful substitute.

Pasta shape
Most pasta shapes work in a pasta bake, but I prefer those that lend themselves to scooping pockets of sauce, such as rigatoni, penn, or the conchiglie rigate used here. The shells scream ‘seaside’ and also complement the tuna with their appearance.

Crunchy topping
This is a little retro, but to simplify the topping, try sprinkling the top with some crushed Waitrose Sea Salt & Cracked Black Pepper Crisps instead of the breadcrumbs.

Typical values per serving when made using specific products in recipe