Recipes

Recipe: Pasta With Tuna & Apricots

By Bernie and Mike Bell

  • ¼  pkt of pasta shapes
  • 1 oz. butter (or marge)
  • 1 oz. plain flour
  • ½ pint milk
  • ½ tsp mustard
  • 2 oz. cheese ( grated)
  • Salt & Pepper
  • Tin of tuna ( drained)
  • Small can of apricots, drained – or a handful of dried apricots pre-soaked in boiling water and drained – and chopped up.

Heat oven to 200° C

In a bowl mix tuna, apricots, salt & pepper and place in a greased oven dish. Cook pasta, drain and add to dish.   Melt butter in a small saucepan and add flour, milk, mustard, cheese and seasoning, stirring gently and constantly.  Pour over contents of the dish. 

Cook in oven for 20-30 minutes until golden.

It’s good with a green veg – maybe broccoli.

It tickles me that the cheese we used is from Worthy Farm (via Kirkwall Co-op) – home of the Glastonbury Festival. 

It’s nice cheese, too, and good to know that they’re keeping up the farming – not putting all their eggs in one basket!

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2 replies »

  1. I realise that maybe I should have written…..

    ‘Melt butter in a small saucepan and add flour, milk, mustard, cheese and seasoning, stirring gently and constantly. Pour over contents of the dish.’

    Impatient to get outdoors – a bit impatient generally to be honest. Also – not used to writing recipes for public consumption! I’ll get the hang of it.

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