Serves 4
Ingredients
350mL passata (s)
120g cheddar cheese (4xHea/4= 1Hea per person)
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
Lemon juice (s)
150g whole wheat Fusilli (spiral pasta)
200g tuna in spring water
Method
Boil Fusilli for 12 mins in a salted pan of boiling water, then drain and return to the saucepan.
Breakup the tuna and add to the pasta, season with the herbs, add paprika, pour lemon juice over the mix and blend well.
Transfer to an oven-proof dish and grate cheese over it. Cook for 20 mins, covered with tin foil for 15 mins then removed the foil for the last 5 mins.
Serve with salad.
