Comfort food in a bowl. Tuna Spaghetti is perfect for when you’ve had a long day and do not want to cook a strenuous meal. Ready in 30 minutes and loaded with flavour.
Add 2 tsp salt to a pot of boiling water. Add 3 cups spaghetti and cook until tender yet firm to the bite.
Drain, add a dash of olive oil, mix and set aside.
Heat 3 tbs butter in a large skillet. Add 1 large onion, chopped and sauté. Add 2 cups chopped mushrooms and cook. Add 2 more tbs butter; stir well. Sprinkle 2 tbs flour and cook, mixing well, on low flame.
Stir in 2 cups milk bring to a simmer. Season with crushed black pepper and 3 crushed vegetable stock cubes.
Add sauce mixture to the spaghetti. Stir in 1 cup shredded Cheddar cheese, 2 tbs fresh lemon juice, 1 cup frozen peas (you may add 1 cup chopped carrots too, for extra veggies) and 2 tins of tuna.
Grease a baking dish. Pour spaghetti into the baking dish and sprinkle remaining Cheddar cheese over the top.
Stir together 1 cup bread crumbs, 2 teaspoons olive oil, 1 tsp parmesan cheese, a pinch of salt and 1/2 tsp paprika in a small bowl.
You may also add sun-dried tomatoes, chopped black olives or chopped spring onions.
Sprinkle the mixture evenly over the casserole.
Bake in the preheated oven until the cheese bubbles – for around 20 minutes.
Sprinkle fresh parsley on top and serve.
By Christ & Co.
