Super Food Family Classics
By Jamie Oliver
1 hr 10 mins
Not Too Tricky
serves 4
About the recipe
Tinned tuna is a fantastic store-cupboard staple and the hero in this super-popular dish. Tuna gives us selenium, which helps to protect our cells, and gives us strong, healthy skin and hair.
Recipe From
Ingredients
4 black olives (stone in)
4 cloves of garlic
olive oil
2 leeks
1 bulb of fennel
2 x 400g tins of plum tomatoes
2 x 160g tins of tuna steak in spring water, from sustainable sources
300g dried wholewheat pasta
½ a bunch of fresh flat-leaf parsley (15g)
150g cottage cheese
20g Parmesan cheese
Method
- Tear up the olives, discarding the stones, then peel and finely slice the garlic.
- Place a large pan on a medium heat with 1 tablespoon of oil, the olives and garlic. Cook and stir while you trim, wash and finely chop the leeks and fennel, adding them to the pan as you go. Cook with the lid on for 15 minutes, or until softened, stirring regularly.
- Preheat the oven to 180°C/350°F/gas 4.
- Tip the tomatoes into the pan, breaking them up with a wooden spoon, then just over half-fill one of the empty tins with water, swirl around and pour into the pan.
- Drain and flake in the tuna, then simmer for 10 minutes while you parboil the pasta in a large pan of boiling salted water for 5 minutes, and drain (I like to make this dish a bit more fun by smashing up a mixture of pasta shapes, plus it’s a great way of using up any odds and ends of pasta packets you’ve got in the cupboard).
- Finely chop the top leafy half of the parsley and stir through the sauce with the cottage cheese and drained pasta, then taste and season to perfection.
- Tip into a baking dish, finely grate over the Parmesan and bake for 30 minutes, or until golden and bubbling. Nice with a simple green salad on the side.
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