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Tuna spaghetti casserole

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Ingredients for 4 servings:

  • 300 g tuna, from the can
  • 2 tbsp capers
  • 1 tsp mustard
  • 1 tsp sweet paprika powder
  • 1 tsp oregano, dried
  • 4 eggs
  • 125 ml cream, sweet
  • 400 g spaghetti, cooked
  • 30 g butter
  • 50 g cheese, grated (e.g. Gouda or Emmental)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the spaghetti al dente. Drain the tuna, shred it with a fork, and mix it well with the capers. Whisk the eggs and cream, season with paprika and oregano. Mix the spaghetti with the tuna mixture and the egg cream, and place it in a shallow, greased baking dish. Sprinkle with butter and cheese. Bake at 160-180°C fan-assisted oven or 180-200°C top/bottom heat for about 30-40 minutes. (Gas Mark 3-4) The casserole should be golden brown on top and no longer runny on the inside.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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