Description of this recipe: This Tuna, Aubergine & Penne Bake is a hearty and flavorful dish that brings together the best of Mediterranean cuisine. Combining the richness of tuna, the smoky notes of aubergine, and the comforting embrace of pasta, all bound together in a creamy, cheesy sauce, this bake is a weeknight winner and a crowd-pleaser.
Why you will love this recipe: You’ll adore this recipe for its simplicity, deliciousness, and versatility. It’s a one-pan wonder that minimizes cleanup, packed with nutrients, and easily adaptable to your preferences and pantry staples. The creamy quark-based sauce keeps it relatively light without sacrificing flavor, while the tuna and aubergine offer a delightful textural contrast. Plus, leftovers are just as delicious, making it perfect for meal prepping or a quick lunch the next day.
Introduction
This Tuna, Aubergine & Penne Bake is more than just a casserole; it’s a culinary journey to the sunny shores of the Mediterranean. It’s a dish that celebrates fresh, simple ingredients and the art of transforming them into something truly special. I often find myself craving the warm, comforting flavors of this bake on a chilly evening, and I’m confident it will become a regular on your dinner rotation too.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different vegetables, cheeses, or herbs to create your own unique version. If you’re not a fan of aubergine, zucchini or bell peppers make excellent substitutes. For a vegetarian option, simply omit the tuna and add some cooked lentils or chickpeas for protein.
What sets this bake apart is the use of quark in the sauce. Quark is a fresh dairy product, similar to yogurt or ricotta, but with a milder flavor and a higher protein content. It creates a lusciously creamy sauce without being heavy or overly rich. The addition of an egg further enhances the creaminess and helps bind the ingredients together during baking. The parmesan adds a salty, nutty touch that complements the other flavors perfectly.
This recipe is also a great way to sneak in some extra vegetables. Aubergine, also known as eggplant, is a nutritional powerhouse, packed with antioxidants, fiber, and vitamins. When cooked properly, it has a delightful smoky flavor and a tender, almost creamy texture. Red peppers add a touch of sweetness and vibrancy to the dish, while garlic and oregano provide a classic Mediterranean aroma.
The tuna adds a boost of protein and omega-3 fatty acids, making this bake a well-rounded and satisfying meal. I prefer using tuna in spring water to keep the calorie count down, but tuna in olive oil will also work, adding even more richness and flavor. Be sure to drain the tuna well before adding it to the sauce.
Finally, the wholemeal penne provides a hearty base for the bake, adding fiber and complex carbohydrates to keep you feeling full and satisfied. You can use other types of pasta if you prefer, but I find that penne holds the sauce and vegetables particularly well.
Ingredients:
- 2 tsp rapeseed oil
- 1 large or 2 small red peppers, deseeded and diced
- 2-3 large garlic cloves, finely chopped
- 500g passata
- 1 tsp dried oregano
- ½ tsp chilli flakes
- 1 large aubergine, cut into small pieces
- 2 tbsp capers (not in salt)
- 30g basil, chopped
- 2 x 110g cans tuna in spring water, drained
- 300g wholemeal penne
- 250g tub quark
- 1 egg
- 50g finely grated parmesan
- ½ tsp dried oregano
Preparation:
Step 1: Preheat the oven to 200C/180C fan/gas 6. Ensuring the oven is preheated before starting this recipe will guarantee that the bake will cook quickly and consistently. Make sure the oven rack is in the center for even heat distribution.
Step 2: Heat the rapeseed oil in a large pan or Dutch oven over medium heat. Rapeseed oil has a neutral flavor and a high smoke point, making it ideal for sautéing vegetables. Allow the oil to heat up properly before adding the peppers.
Step 3: Add the diced red peppers to the pan and cook for 5-7 minutes, or until they have softened slightly. Stir occasionally to prevent them from burning. Softening the peppers at this stage releases their natural sweetness and adds depth of flavor to the dish.
Step 4: Add the finely chopped garlic to the pan and cook for another minute, being careful not to burn it. Burnt garlic can be bitter, so keep a close eye on it. The aroma of garlic cooking in oil is a classic Mediterranean scent that sets the stage for the rest of the recipe.
Step 5: Pour in the passata, and stir in the dried oregano, chilli flakes, aubergine, capers, and half of the chopped basil. Passata is a simple tomato sauce made from strained tomatoes. It provides a smooth and rich base for the bake. Oregano, chilli flakes, and basil create a flavourful foundation, with the capers adding a salty, briny bite. The aubergine will cook down as the sauce simmers, creating a delicious melding of flavors.
Step 6: Add the drained tuna to the sauce, taking care not to break it up too much. Leaving the tuna in larger chunks will add a more satisfying texture to the finished dish. Gently fold the tuna into the sauce to distribute it evenly.
Step 7: Cover the pan and simmer over low heat for 15 minutes, or until the aubergine is tender, carefully stirring a couple of times to prevent sticking. This allows the flavors to meld together and the aubergine to soften. Give the ingredients a stir occasionally, checking the bottom of the pan to make sure nothing is burning.
Step 8: While the sauce is simmering, bring a large pot of salted water to a boil. Add the wholemeal penne and cook according to package instructions, until al dente. Cooking the pasta al dente ensures that it will hold its shape in the bake. Once cooked, drain the pasta well, and give it a gentle shake to eliminate all water.
Step 9: While the pasta cooks, in a separate bowl, combine the quark, egg, and three-quarters of the finely grated parmesan. Beat well until smooth and creamy. This will create a creamy and flavorful cheese sauce for the bake.
Step 10: Drain the cooked pasta and transfer it to a deep 30 x 20cm oval ovenproof dish. The pasta should still be hot when adding the next ingredients. The ovenproof dish needs to be prepared and ready at the same time.
Step 11: Spoon the quark mixture over the pasta and lightly spread it to completely coat the top. Make sure the pasta is evenly covered with the sauce to ensure a delicious and creamy bake.
Step 12: Spoon the tuna and aubergine sauce evenly over the cheese sauce-coated pasta. Try to distribute all the ingredients evenly.
Step 13: Sprinkle with most of the remaining parmesan and oregano. The remaining parmesan and oregano will add a final layer of flavor and a golden-brown crust to the bake.
Step 14: Bake in the preheated oven for 15-20 minutes, or until the top is set and golden brown. Keep an eye on the bake while it’s in the oven to make sure the top doesn’t burn. If it starts to brown too quickly, you can loosely cover it with foil.
Step 15: Scatter over the last of the basil and reserved parmesan, then serve hot. Fresh basil adds a burst of flavor to the finished dish and makes it look even more appealing. The remaining Parmesan adds a luxurious touch.
COOKING Rating:
- Ease: Easy
- Flavor: Mediterranean, Savory, Cheesy
- Health: Good
Serving Suggestions:
- Serve with a side salad of mixed greens, cherry tomatoes, and a light vinaigrette.
- Crusty bread for sopping up the delicious sauce.
- A glass of crisp white wine, like a Sauvignon Blanc or Pinot Grigio.
Tips:
- For a richer flavor, use tuna in olive oil instead of tuna in spring water.
- To save time, you can use pre-cooked aubergine.
- If you don’t have quark, you can substitute ricotta cheese or Greek yogurt.
- Feel free to add other vegetables to the bake, such as zucchini, mushrooms, or spinach.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- To prevent the aubergine from becoming bitter, salt it generously and let it sit for 30 minutes before cooking. Rinse off the salt and pat dry.
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Nutritional Information:
- Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.
- Calories: Approximately 450-550 per serving
- Protein: 30-35g per serving
- Sodium: 500-700mg per serving
Conclusion
This Tuna, Aubergine & Penne Bake is a delightful and satisfying meal that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish to serve at a party, this bake is sure to impress. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of the Mediterranean!
Questions and Answers About This Recipe:
Q1: Can I make this recipe ahead of time?
A: Absolutely! This bake is perfect for making ahead of time. You can assemble the entire dish up to the baking stage and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply add a few minutes to the cooking time to ensure it’s heated through. Make sure that you have an oven proof dish that will be placed in the fridge.
Q2: Can I freeze this Tuna, Aubergine & Penne Bake?
A: Yes, you can freeze the bake either before or after baking. If freezing before baking, wrap it tightly in plastic wrap and then foil. If freezing after baking, let it cool completely before wrapping it. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating in the oven or microwave. The pasta texture might be slightly softer after thawing and reheating, but the flavor will still be delicious.
Q3: I don’t like aubergine. What else can I use?
A: No problem! Zucchini, bell peppers, or mushrooms are all excellent substitutes
