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A Perfect Pantry

Crunchy Tuna Bake

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    • images/stories/recipes/Crunch Tuna Bake.jpg
    • PREP TIME
      20 min
    • COOK TIME
      20 min
    • READY TIME
      40 min
    • SERVINGS
      4

    INGREDIENTS

    • 2 cups (200g) dried macaroni pasta
    • 65g butter
    • 3 tbsp plain flour
    • 500ml milk
    • 375g tuna (in a can)
    • ½ cup grated cheddar cheese
    • 1 tsp flaked salt

    DIRECTIONS

    1. Using the portable hotplate, place a large pot onto the plate and turn the heat setting dial to MAX and allow water to boil. Once boiled, place the pasta into the pot and cook for 10 minutes or until al dente. Strain and set aside.
    2. Using the portable hotplate, place a medium sized pot onto the plate and turn the heat dial setting to 6 and melt the butter.
    3. Add the flour and whisk constantly for 2 minutes. Whisk in the milk and stir constantly for a further 4 minutes or until thickened. Whisk through the cheese and then the tuna, salt and pasta.
    4. Pour the pasta into a 25cm x 25cm oven safe baking dish and sprinkle the bread crumbs over the top.
    5. Using the Turbo Convection Oven, place the low rack into the base of the oven bowl and then place the tuna bake into the oven bowl and onto the rack. Place the extension ring on top and secure the lid.
    6. Select ‘ROAST’ setting and then press the ‘+ TIME’ button until ‘25’ appears on the screen and then the ‘- C’ button once until ‘180’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.

    NOTE: You can use any variety of pasta that you like, just ensure it is the same quantity weighed.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Hot Top Mini-OvenHot Top Mini-Oven
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