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Zingy Tuna Crunch

Ingredients:

2 cans drained tuna

2 peppers

1 tin sweetcorn

2 bags of ready salted crisps (or flavoured if preferred)

4 spring onions

1 red onion

1 tablespoons Lea & Perrins Worcestershire sauce

Salt and pepper

Vegetable oil

Handful grated cheese

5 tablespoons Heinz Tomato Ketchup

250-300g dried pasta

  • Serves: 4
  • Cooking Time: 20 - 30 minutes

Method:

  1. Put the pasta on to boil and once bubbling turn down to simmer
  2. Drizzle a little oil in the pan to heat, chop all onions and soften in the oil for a few minutes by simmering
  3. Slice the peppers, and pop into the pan with the sweetcorn for 2-3 minutes then add the Lea & Perrins Worcestershire sauce and Heinz Tomato Ketchup - a little fluid can be added if needed
  4. Almost straight away, introduce the tuna and stir thoroughly on a medium heat for 5-10 minutes
  5. Drain cooked pasta and place into a oven dish. Fold the Heinz Tomato Ketchup tuna mix into the cooked pasta, then crush up the crisps and sprinkle on top with a little cheese
  6. Pop in the oven for 20-30 minutes until golden brown and bubbling, dish up with a little side salad, stunner!!
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