Tuna pasta bake with pea pesto

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 200 °C conventional (180 °C fan). Cook the macaroni in plenty of salted water for 6–7 minutes until al dente, then drain.

2. 02

   Meanwhile, peel and finely chop the shallots and garlic. Drain the tuna.

3. 03

   Heat the olive oil in a non-stick frying pan. Add the shallots and garlic and sweat gently. Stir in the paprika, oregano and tomato purée and cook briefly. Deglaze with the cream and briefly bring to the boil. Add the chopped tomatoes and half the tuna, then simmer over a medium heat for 3–4 minutes. Turn off the heat. Season with sugar, salt and freshly ground pepper, then purée with a hand blender.

4. 04

   Mix the macaroni and sauce in an ovenproof dish. Scatter the remaining tuna over the top. Drain the mozzarella, cut or tear it into small pieces and distribute over the bake. Bake on the middle shelf for 25–30 minutes until the cheese is golden brown.

5. 05

   For the pesto, allow the peas to thaw slightly. Place in a tall container with the olive oil and pine nuts. Wash the basil leaves, shake dry and set half aside. Roughly tear the other half and add to the remaining ingredients. Season with salt and pepper, then blend coarsely with a hand blender.

6. 06

   Remove the tuna pasta bake from the oven and leave to cool briefly. Serve the pesto alongside and garnish the bake with the reserved basil leaves.