This tuna bake is easy to make, very budget friendly and perfect for batch cooking. It’s also high in protein, contains some sneaky vegetables, and is very customisable.
Chickpea pasta is used here as it’s high in protein. This pasta is usually available in all major supermarkets – check the ‘healthy’ or ‘gluten free’ aisles. If unavailable, substitute with another variety of pasta, but note that the nutritional information for the recipe will change.
Ingredients (serves 4):
100g chickpea pasta
2 cans tuna, in water (200g drained weight)
160g sweetcorn, drained
½ broccoli head, separated into florets
70g mushrooms
1 garlic clove, minced
1 tbsp. mixed Italian herbs
30g cheddar cheese, grated
salt & pepper
Method:
🔸 Cook the pasta according to packet instructions, drain and set aside. Heat oven to 200°C (Gas Mark 6).
🔸 Place the drained tuna into a large bowl, add the sweetcorn, broccoli, mushrooms, garlic and herbs, and mix well.
🔸 Next add in the cooked pasta, season to taste with salt and pepper, and gently mix until well combined.
🔸 Place the mixture in an ovenproof dish, and top with the grated cheese.
🔸 Bake in the preheated oven for 15-20 minutes until the cheese is melted and has turned golden.
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Nutrition per serving:
245 kcal
25g protein
23g carbs
7g fat
