This is the comfort food that comfort food eats when it feels down.
And to think I very nearly didn’t put it in the oven.
Let me step back. Zomg! Tuna bake.
So I took a couple of chances, and used what was in the cupboard.
There’s three key differences between this and my usual tuna bake.
I still haven’t got any cream and was low on milk so I used evaporated milk to make the sauce,
I added ravioli into the pasta mix, and nutmeg into the sauce.
If I was only cooking it for myself I would have added pineapple but that’s neither here nor there (I’m dating a lunatic, albeit a lovable one).
And I have explicit instructions to write this one down so I can make it again, and again, and again.
Cook the pasta. I used fusilli and cheese ravioli.
Empty 3/4 tin of evaporated milk into a pot and slowly bring to the boil.
Add a tablespoon of cornflour to the remaining 1/4 tin of evaporated milk. Whisk well.
Once the evaporated milk starts gently bubbling add the cornflour/milk mixture. Whisk until it thickens.
Add nutmeg (probably more than you think – i accidently tipped in more than I would have and it worked a treat), a small tin of corn, two small tins of tuna, and about a cup of grated cheese.
Whisk some more until the cheese has melted.
Drain the pasta, and pour into a lasagna dish.
Pour over the sauce.
Top with salt, pepper, a drizzle of garlic olive oil, and more grated cheese.
Bake in the oven (about 180deg) for half an hour.
You know when the cheese goes all crispy and slightly burnt but ridiculously delicious? Yeah that’s how you want the cheese on top to be.
Serve with some fresh parsley and a good episode of Grand Designs.
(They restored a sea rescue house and it was right on the shoreline, Kevin wore a nautical striped suit and the house was all round and it had pretty red window frames. It was a very relaxing house.)
I think this would be a perfect camping recipe. It’s mostly in tins and uses dried pasta. And would go very nicely baking on an open fire.