Tuna and Sweetcorn Pasta Bake
Makes 1 serving

INGREDIENTS
70 g Pasta (Dry weight. Cooked, it is about 2.2 times heavier.)
120 g Tuna in spring water, drained (One drained tin. Tuna in spring water rather than oil, which halves the calories of the tin. Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
60 g Sweetcorn, tinned and drained (Drained weight.)
150 g Passata
30 g Reduced-fat cheddar
50 g Onion
50 g Spinach
Half a teaspoon Dried oregano

METHOD
1. Cook the pasta for two minutes less than the packet says and drain it. Heat the oven to 200°C.
2. Soften the chopped onion in a splash of water in a pan for five minutes, add the passata and oregano and simmer for five more. Season well.
3. Stir in the spinach until it wilts, then the tuna, sweetcorn and pasta.
4. Tip into a small ovenproof dish, scatter the cheddar over and bake for twenty minutes until the top is brown and the edges bubble.

Contains gluten cereals, milk and fish.

RECIPE NOTES
The pasta is undercooked on purpose because it finishes in the oven. Cooked fully first, it goes soft in the bake.
Reduced-fat cheddar browns less readily than full-fat. Thirty grams on top is about 80 kcal; the same of ordinary cheddar is 125.

Full recipe: https://www.getfuel8.com/recipes/tuna-sweetcorn-pasta-bake
