gastromy | recipes
Tuna with pasta and portuguese cornbread in the oven
INGREDIENTS
-
- 350 grams (12 1/3 ounces) canned tuna
- 100 grams (3 1/2 ounces) Portuguese cornbread
- 200 grams (7 ounces) penne pasta
- 50 ml (1/4 cup) olive oil
- 1 medium ripe tomato
- 1 medium onion
- Pepper (to taste)
- 200 ml (1/2 pint (236 ml)) whipping cream
- Salt (to taste)
For the béchamel sauce:
- 200 ml (about 1 cup) milk
- 2 tablespoons corn starch flour
- 1/2 tablespoon butter
- Pepper (to taste)
- Nutmeg (to taste)
- Salt (to taste)
DIRECTIONS
- For the béchamel sauce:
Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes. - Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
- Cook the pasta in a saucepan with water seasoned with salt. When the pasta is cooked, drain it with a skimmer and set aside.
- Place the olive oil, chopped onion and the peeled tomato cut into small pieces in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally. Add the shredded tuna and season with a little pepper. Stir and cook about 4 to 5 minutes, stirring occasionally. Add the pasta, the cream and the béchamel sauce to the tuna saucepan and mix everything well. Cook for more 2 to 3 minutes and turn off the heat.
- Preheat the oven to 180ºC (350ºF). Cut the Portuguese cornbread into pieces. Place the cornbread in a food processor and pulse until fine crumbs.
- Place the tuna and pasta mixture on a baking dish and sprinkle with the Portuguese cornbread. Bake until golden brown, about 35 to 40 minutes.
- Turn off the oven and serve.