A slow cooked lamb or goat tagine is the staple of Moroccan cuisine. Dishes like this are prepared in outdoor ovens under the Sahara sky. While
In this recipe Lynton from My Market Kitchen has ‘pimped up’ the average Tuna Bake with the addition of some Spice People spices. The inclusion of Ground Clove compliments the tuna so well and just a sprinkling of Sweet Paprika on top takes this dish to the next level and adds a little point of difference.
This simple mid-week dish can be put together in the time it takes to boil the pasta and is sure to satisfy the hungry hordes; all whilst not breaking the bank!
Use our easy-to-follow recipe and watch along with Lynton to whip this up yourself at home.
Spices used in this recipe
Preheat oven to 220 degrees Celsius.
Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions. With 4 minutes to go add the cauliflower florets and drain with the pasta, set aside. Reserve a cup of the cooking liquid.
Melt the butter in a pot, once the butter is bubbling add the flour and cook while continually stirring for 4-5 minutes before adding the garlic and clove powder and cooking for a further 1-2 minutes. While whisking slowly pour in the milk and continue to cook and whisk for a further 5-6 minutes until the sauce has thickened.
Add the pasta, tuna and cauliflower to the mix and season with salt and freshly ground black pepper before adding to a baking dish large enough to hold it all. Top the mix with the remaining cheese and dust with paprika before baking for 10-15 minutes or until the cheese has melted and is golden brown.