Spaghetti and tuna cake
- You
- Jul 25, 2015
- 1 min read
Serves 4-6 • Preparation time: 15 min • Baking time: 30-40 min
• 250 g spaghetti
• 30 ml (2 T) olive oil
• 1 onion, quartered
• 2 garlic cloves, finely chopped
• 250 g baby marrows, grated
• salt and freshly ground black pepper
• 2 cans (175 g each) tuna in water, drained
• 250 ml (1 c) cream, or half cream and half milk
• 6 extra-large eggs, whisked
• 250 ml (1 c) grated Gruyère or mature Cheddar cheese
1 Preheat the oven to 180 °C. Grease a 24 cm cake tin (not one with a loose bottom) with nonstick spray and line the base with baking paper. Grease again and set aside.
2 Cook the spaghetti according to the packet instructions until just done and drain.
3 Meanwhile heat the oil in a pan and fry the onion and garlic until soft and fragrant. Add the baby marrows and stir-fry for a few minutes. Season with salt and pepper. Add the cooked spaghetti and tuna and spoon the mixture into the prepared cake tin.
4 Whisk together the cream (and milk if using) and eggs. Add the cheese and season with salt and pepper. Spoon on top of the spaghetti mixture and stir in.
5 Bake for 30 to 40 minutes or until set and done. Leave to rest for a few minutes then turn out and cut into wedges.
6 Serve with roast cherry tomatoes.
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