it is not exciting but it tastes good
I have made three tuna pasta bakes in a fortnight and they are slowly becoming more and more delicious, and laulan asked for a recipe so... here is the recipe. SO FAR. I have like thirty more weeks of potential pasta bakes to go. It is not very fancy or anything but I enjoy it.
TREE'S TASTY TUNA BAKE! (because alliteration. ty laulan.)
Ingredients (they are almost all optional/substitutable, except for the pasta, the tomatoes and the tuna. (and the tuna could easily be swapped for something else too.))
1. Preheat your oven, bitches! I always forget to do this and it so awkward. Approx 200C works for me. If you live in an F country... convert it or guess.
2. Boil water, add a few drops of olive/vegetable oil and a shake of salt, chuck in pasta, cook pasta WHILST YOU PROCEED TO THE NEXT STEPS!
3. I recommend opening up all the tins you are going to use and chopping up all the veg you are going to use before the initial cooking begins, it helps. Heat your HEFTIEST FRYING PAN on a medium heat, with a drop of oil/tuna oil.
4. Chop up them damn veg. I like slicing rather than dicing. For the love of god deseed your bell pepper. Crush’n’chop garlic. Arrange it all neatly on the chopping board whilst you wait.
5. At some point your pasta will successfully have cooked. Don’t do it toooo soft. Drain in colander and then UNLESS YOU HAVE TWO COLANDERS chuck the pasta back into the saucepan and drain the KIDNEY BEANS (if you are using kidney beans) instead. Wash the fuckers too!
6. Shove your onion and pepper into the frying pan once it’s hot. Idk how hot. I generally just throw a piece of onion into the pan and stare at it until the oil starts bubbling around the edges hissing.
7. Add chilli powder. ALWAYS FRY YOUR SPICES, OKAY. IT RELEASES THE NOMINESS. If you put your spice into a sauce the spice will just boil and that is sad indeed my friends :(
8. Add the garlic when you feel like it, really. I read somewhere that you should only add garlic when it’s saucy or else the garlic will burn to cinder but I don’t think I’ve ever actually added it at the same time twice and it still seems to turn out okay.
9. Cook the onion and pepper for four minutes or so, unless you like it crunchy then don’t. KEEP STIRRING THEM BITCHES. With a wooden spoon.
10. Add tuna. Revel in hissing noise! Stir for a minute or two.
11. Possibly add the kidney beans now too. This is the first time I’ve used them in a pasta bake so idk yet when is the perfect bean adding time. Throwing them in after the chopped tomato probably works too.
12. Add chopped tomatoes. Bash the lumps with your spoon. Keep cooking and stirring for another few minutes. Somewhere between 3 and 5 does the job.
13.Roughly chop the coriander and basil. (or whatever your favourite herbs are, really. But if you are going for an authentic Tree taste, coriander and basil is where it’s at. They are my herb-y homeboys.) Add it to the frying pan and raise your arms in triumph at how beautiful it all should look by now. Throw in a pinch of salt and pepper and pretend that you can taste the difference afterwards.
14. Add the pasta and mix it all up as thoroughly as you can. Heat it through. If you are too hungry to wait you can just eat it as is now.
15. If you are not too hungry to melt some cheese on top, take your now rather full and heavy pan and CAREFULLY spoon/scrape/push the contents into some appropriately sized variety of casserole dish type thing.
16. Cut up a buttload of cheese and layer it on top.
17. Shove the dish into the oven that you have REMEMBERED TO PREHEAT and wait for I don’t actually know how long. I just look through the window until the cheese has gone all melty and bubbly and a little bit brown. 5-10 minutes I guess.
18. Remove your delicious delicious tuna pasta bake from the oven and eat it. If you are trying to be civilised, spoon a nice sized portion onto your plate with some salad and a slice of bread and butter.
19. DON’T FORGET TO TURN OFF THE OVEN AND STOVE OR ELSE YOUR KITCHEN WILL BE UNEXPECTEDLY WARM NEXT TIME YOU WALK INTO IT.
20. Shove the leftovers in the fridge and eat it tomorrow hooray.
I am very very amused that apparently the last "recipe" I shared with you all was the cheesy noodle sandwich. Cognitive dissonance!
TREE'S TASTY TUNA BAKE! (because alliteration. ty laulan.)
Ingredients (they are almost all optional/substitutable, except for the pasta, the tomatoes and the tuna. (and the tuna could easily be swapped for something else too.))
- SOME PASTA. Tbh you are going to need to know how much you can fit into whatever dish you use to be sure quite how much pasta to use. Two servings worth, I guess.
- 1 onion
- 1 bell pepper. Or half a bell pepper works too if you happen to have a half that needs using up.
- 1 or 2 cloves of garlic
- 1/2 a tsp of chilli powder. Or more. Or indeed less. OR NONE AT ALL! Or other spices. Idk all I have is chilli powder right now, I should probably get some more stuff.
- 1 tin of tuna fish (normally I get it in brine but last week I accidentally picked up the in sunflower oil pack and YOU CAN USE THE OIL FOR FRYING! Which is handy. This week I am going to get my usual briny tuna and see how that goes.)
- 1 tin of chopped tomatoes.
- 1 tin of red kidney beans (this is optional, but I had a tin that needed using in some way or the other so I chucked it in and it worked okay.)
- A nice handful of coriander and basil
- CHEESE
- Salt and pepper ~to taste~
1. Preheat your oven, bitches! I always forget to do this and it so awkward. Approx 200C works for me. If you live in an F country... convert it or guess.
2. Boil water, add a few drops of olive/vegetable oil and a shake of salt, chuck in pasta, cook pasta WHILST YOU PROCEED TO THE NEXT STEPS!
3. I recommend opening up all the tins you are going to use and chopping up all the veg you are going to use before the initial cooking begins, it helps. Heat your HEFTIEST FRYING PAN on a medium heat, with a drop of oil/tuna oil.
4. Chop up them damn veg. I like slicing rather than dicing. For the love of god deseed your bell pepper. Crush’n’chop garlic. Arrange it all neatly on the chopping board whilst you wait.
5. At some point your pasta will successfully have cooked. Don’t do it toooo soft. Drain in colander and then UNLESS YOU HAVE TWO COLANDERS chuck the pasta back into the saucepan and drain the KIDNEY BEANS (if you are using kidney beans) instead. Wash the fuckers too!
6. Shove your onion and pepper into the frying pan once it’s hot. Idk how hot. I generally just throw a piece of onion into the pan and stare at it until the oil starts bubbling around the edges hissing.
7. Add chilli powder. ALWAYS FRY YOUR SPICES, OKAY. IT RELEASES THE NOMINESS. If you put your spice into a sauce the spice will just boil and that is sad indeed my friends :(
8. Add the garlic when you feel like it, really. I read somewhere that you should only add garlic when it’s saucy or else the garlic will burn to cinder but I don’t think I’ve ever actually added it at the same time twice and it still seems to turn out okay.
9. Cook the onion and pepper for four minutes or so, unless you like it crunchy then don’t. KEEP STIRRING THEM BITCHES. With a wooden spoon.
10. Add tuna. Revel in hissing noise! Stir for a minute or two.
11. Possibly add the kidney beans now too. This is the first time I’ve used them in a pasta bake so idk yet when is the perfect bean adding time. Throwing them in after the chopped tomato probably works too.
12. Add chopped tomatoes. Bash the lumps with your spoon. Keep cooking and stirring for another few minutes. Somewhere between 3 and 5 does the job.
13.Roughly chop the coriander and basil. (or whatever your favourite herbs are, really. But if you are going for an authentic Tree taste, coriander and basil is where it’s at. They are my herb-y homeboys.) Add it to the frying pan and raise your arms in triumph at how beautiful it all should look by now. Throw in a pinch of salt and pepper and pretend that you can taste the difference afterwards.
14. Add the pasta and mix it all up as thoroughly as you can. Heat it through. If you are too hungry to wait you can just eat it as is now.
15. If you are not too hungry to melt some cheese on top, take your now rather full and heavy pan and CAREFULLY spoon/scrape/push the contents into some appropriately sized variety of casserole dish type thing.
16. Cut up a buttload of cheese and layer it on top.
17. Shove the dish into the oven that you have REMEMBERED TO PREHEAT and wait for I don’t actually know how long. I just look through the window until the cheese has gone all melty and bubbly and a little bit brown. 5-10 minutes I guess.
18. Remove your delicious delicious tuna pasta bake from the oven and eat it. If you are trying to be civilised, spoon a nice sized portion onto your plate with some salad and a slice of bread and butter.
19. DON’T FORGET TO TURN OFF THE OVEN AND STOVE OR ELSE YOUR KITCHEN WILL BE UNEXPECTEDLY WARM NEXT TIME YOU WALK INTO IT.
20. Shove the leftovers in the fridge and eat it tomorrow hooray.
I am very very amused that apparently the last "recipe" I shared with you all was the cheesy noodle sandwich. Cognitive dissonance!