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Kim
By Kim

Allium tuna pasta bake with crisp topping

4 steps
Prep:15minCook:55min
Ottolenghi
Updated at: Sat, 02 Nov 2024 17:07:18 GMT

Nutrition balance score

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Instructions

Step 1
Meanwhile, put the butter and a tablespoon of oil in a large ovenproof saute pan on a medium-high heat. Add the shallots and cook, stirring occasionally, for 20 minutes, until soft and golden brown. Add the garlic, cook for two minutes, until fragrant, then stir in the pasta and flour. Pour in the milk, stock, cream, three-quarters of a teaspoon of salt and a quarter-teaspoon of freshly cracked pepper, bring to a simmer, then turn down the heat to medium-low and cook, stirring frequently, for 8-10 minutes, until the pasta is just cooked and the sauce has thickened.
Step 2
Heat the oven to 220C (200C fan)/425F/gas 7. Thoroughly wash and pat dry the leeks, then spread them out on a baking tray lined with greaseproof paper and scatter over a tablespoon and a half of oil, half a teaspoon of salt and a good grind of pepper. Toss to coat, then bake for 10-15 minutes. Add the spring onions to the tray, toss again to coat and roast for another 10 minutes, until soft and lightly coloured. Remove and set aside.
Step 3
Off the heat, stir in the cheese, parsley and roast alliums, until the cheese melts, then gently stir in the tuna chunks so as not to break them up too much.
Step 4
Turn the oven grill to high. In a small bowl, mix the panko with the remaining 50g cheese, lemon zest and remaining teaspoon and a half of oil, then sprinkle evenly over the top of the pasta. Grill for six minutes, until golden and bubbling, and serve straight from the pan.

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