Name: Lemon tuna pasta pie
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
Ingredients: 200 gram spaghetti; 1/4 cup plain flour; 5 eggs, at room temperature; 1 cup light cooking cream; 1 clove garlic, crushed; 1 1/4 cup grated colby cheese; 1 cup frozen baby peas; 1/4 cup chopped flat-leaf parsley; 2 tablespoon finely chopped dill; 2 teaspoon finely grated lemon zest; 425 gram can tuna in brine, drained, flaked; 1 tomato, thinly sliced; mixed salad and lemon wedges, to serve

Lemon tuna pasta pie

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Serves 8

Prep

15M

Cook

1H 10M

Total

1H 25M

Ingredients

200 gram spaghetti

1/4 cup plain flour

5 eggs, at room temperature

1 cup light cooking cream

1 clove garlic, crushed

1 1/4 cup grated colby cheese

1 cup frozen baby peas

1/4 cup chopped flat-leaf parsley

2 tablespoon finely chopped dill

2 teaspoon finely grated lemon zest

425 gram can tuna in brine, drained, flaked

1 tomato, thinly sliced

mixed salad and lemon wedges, to serve

Method

1.Preheat oven to 180°C (160°C fan forced). Grease and line the base of a 24cm (base measurement) springform pan with baking paper. Place on a baking tray. Cook pasta in a saucepan of boiling salted water for 10 minutes or until tender. Drain. Refresh under cold water. Drain well. Transfer pasta to a large bowl.

2.Add flour to pasta; toss to combine. Whisk eggs, cream and garlic in a jug. Pour over pasta. Add 3/4 cup of the cheese, peas, parsley, dill, zest and tuna. Mix well. Spoon pasta mixture into prepared pan; level surface. Arrange tomato slices over top of pasta. Sprinkle with remaining cheese. Cover with foil.

3.Bake for 30 minutes. Uncover, bake for 30 minutes more or until golden and just set at centre. Remove from oven. Stand for 15 minutes. Run a round-bladed knife around inside edge of pan to loosen. Remove pasta pie from pan. Cut into wedges. Serve with salad and lemon wedges.

Cook up to a day ahead. Cool. Cover, then refrigerate. Bring to room temperature to serve or reheat in an oven preheated to 180°C (160°C fan forced).
Note

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