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Tuna Pasta Bake

by: Susan Gast | Author, Blogger at Easy Food Dehydrating, Beesville Books, and SupaBees music!

This tuna pasta bake is a super satisfying savory and crunchy dish. The recipe hails from o'er the pond from my British friend, John. He loves to cook!

If you're interested in making this recipe, or any of our mouth-watering recipes with fresh ingredients instead of dehydrated, please consider getting our eBook shown in the green bordered section farther down the page.

The eBook not only lists the quantities of dehydrated food in each recipe, but it also lists the fresh ingredient amounts to use instead of dried!

Ingredients for Tuna Pasta Bake

• 2 cans tuna in water
• 1/4 cup dehydrated onion
• 3 large slices dehydrated elephant garlic (read additional info. on elephant garlic at the bottom of this post)
  
• handful dehydrated mushrooms
• 1 14.5 oz. can small-diced tomatoes
• 4 oz. whole-wheat rotini (the spiral pasta!)
• 2 teaspoons of vegetable stock to flavor the pasta cooking water and a tablespoon of red wine (optional)
• Italian dried herbs—a good pinch or two to taste
• olive oil as needed
• 4 oz. crème fraîche, OR plain yogurt, OR sour cream
• dash of black pepper

And For the Topping:

• 4 oz. approx. coarse shredded sharp cheddar cheese
• 2 slices bread, made into bread crumbs

How to Make Tuna Pasta Bake

1. Rehydrate the onion, garlic, and mushrooms in a jug of cold water.
2. Drain the tuna as best you can in the kitchen sink. Use a sieve.
3. Cook the pasta in the vegetable stock for TEN minutes, no more! Drain, and place in an oven-safe dish.
4. While the pasta is cooking, in a saucepan with about a tablespoon or two of olive oil, fry your breadcrumbs until golden and crisp. Takes a couple of minutes. Remove from pan and put aside in a small dish.
5. In the now-empty saucepan, add about 2 tablespoons olive oil, and sauté the onion, garlic, and mushrooms, until soft. Add the can of tomatoes, and Italian herbs, to taste. Add black pepper to taste. Simmer for ten minutes.
6. Add the two cans of tuna to the pasta and combine—breaking up the bigger tuna pieces. Add the sauce. Next, add the crème fraîche (or sour cream, or plain yogurt), and stir gently!
7. Smooth out the pasta and sauce, and add the grated cheese as a layer.
8. Add the breadcrumbs on top of the cheese.
9. Bake, uncovered, at 350°F for 30 minutes.

Use our Fahrenheit to Celsius converter here on our site!

TUNA PASTA BAKE

Nutrition Facts

Servings: 8

Calories: 211

Amount per serving

---

% Daily Value*

Total Fat: 9g    Saturated Fat: 3.1g Cholesterol: 27.5mg Sodium: 317.3mg

11% 16% 9% 14%

% Daily Value*

Total Carbohydrates: 19g    Dietary Fiber: 2.6g    Total Sugars: 3.3g Protein: 14.5g

7% 9%

% Daily Value*

Vitamin D: 0.4mcg Calcium: 141.5mg Iron: 1.4mg Potassium: 299.5mg

2% 11% 8% 6%

Above shows vegetable stock used, no wine. Also 2 tablespoons of olive oil.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

• 1/2 large onion, peeled and diced
• 3 slices fresh elephant garlic, or 1 and 1/2 to 2 cloves of "regular sized" garlic
• 1 cup fresh sliced mushrooms

Here's How to Make EASY MEALS with Dried Food

20 Taste-Tested Easy Recipes

Containing dehydrated food... that even your kids and spouse will eat!

🍕 Pizza! 🥧  Shepherd's Pie! 🥘  Beef Stew!
plus Cauliflower Soup and Cauliflower Mash, along with crazy Carrot Soup!

Decadent Desserts:
Carrot Cake and Cranberry Pineapple Pie!
and more...

Fresh food ingredient amounts are included for when you have fresh food on hand.

About Elephant Garlic and 'Regular-size' Garlic

Here are some key differences between regular garlic and elephant garlic, along with additional facts:

• Regular garlic (Allium sativum) has a bulb composed of multiple small cloves encased in a papery skin. Elephant garlic (Allium ampeloprasum) has much larger cloves, around 4-6 per bulb, with thicker skin.
• Elephant garlic has a milder, more delicate garlic flavor compared to regular garlic which is generally more pungent and intense.
• The cloves and bulbs of elephant garlic can be around 2-3 times the size of regular garlic cloves. An elephant garlic bulb can weigh up to 100 grams whereas a regular bulb is around 15-20 grams.
• Elephant garlic is actually more closely related to leeks than regular garlic. It belongs to the same species as leeks and other alliums instead of being a true Allium sativum.
• Regular garlic provides more health benefits since it contains higher levels of compounds like allicin that are responsible for many of garlic's medicinal properties.
• In cooking, elephant garlic can provide a subtle garlicky flavor to dishes without overpowering them. It can be used similarly to regular garlic but often needs more to provide ample flavor.
• Elephant garlic has a much shorter shelf life than regular garlic due to its larger cloves. Proper storage like drying and refrigeration helps extend its life.
• Both types of garlic can be grown as crops in similar conditions, though elephant garlic takes several months longer to fully mature compared to regular garlic.
• Elephant garlic has a fibrous stalk rising from the bulb, unlike the stiff central stem of a regular garlic bulb. The stalk is sometimes sliced and eaten along with the cloves.

Thanks, John! AKA Grandpa Yogi...

This fantastic tummy-pleasing dish came to us from Grandpa Yogi, otherwise known as John, in Derbyshire, UK! Thanks for sharing this fantastic dish with us, John!

He says, "There's nothing like the sound of the breadcrumbs' crunch as your spoon dips down into the creamy pasta." And we couldn't agree more. This Tuna Pasta Bake is now on our family's favorite food list!

Our test kitchen (yeah, right... meaning "me") cooked this up from 'start to eaten' in about an hour—plus there was enough (in my humble opinion) to have two separate dishes—and the 2nd dish was devoured by my parents :-)

They just phoned to say how much they enjoyed it! I hope this filling dish will become one of your family's favorites too!

John's Helping Hand

John visited our home back in 2012, and he helped me and my hubby tremendously in the garden. How so? He helped create a compost bin out of lumber found on the property (likely from an old fence!)

Words of wisdom: Don't make a compost bin too close to your home. You don't want to be able to smell it! Read more about John's Compost Bin in our garden here.

Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!