|5 min||25 min||30 min||1|
|1/4 tbsp||Olive oil|
|1/4 small||Red onion (peeled and finely chopped)|
|1 1/4 medium mushroom(s)||White mushrooms (chopped )|
|38 gm||Sweet corn, canned, drained|
|100 gm||Diced tomatoes, canned|
|3/4 tbsp||Tomato puree, canned|
|75 gm||Pasta, Penne, dry|
|47 gm||Tuna, albacore, flaked, canned in water|
|7 gm||Saltine cracker|
|25 gm||Cheddar cheese|
Heat the oil in a frying pan, add the onion and cook for 5 minutes over a medium heat, then add the mushrooms and cook for 5 minutes, until softened. Stir in the sweetcorn, tomatoes and tomato purée and simmer for a few minutes.
Meanwhile, stir the pasta into a pan of boiling salted water and cook according to pack instructions, until just tender. Drain, then put it back in the pan. Set the grill to hot.
Stir the pasta into the sauce, then break the tuna into large flakes and gently mix in. Spoon into the dish. Crush the crackers in the bag and sprinkle them over the top, with the cheese.
Put the dish on a baking tray and grill for about 5 minutes until the cheese has melted and turned golden brown. Serve hot with salad or greens.