Skillet tuna, cauliflower and pesto bake

This dish is perfect for any season and is the type of dish that can be whipped up in a hurry with pantry ingredients. I’ve used cauliflower in this dish – mainly because I love it – but also because it can be well hidden if your little ones have issues with eating vegies!. Its perfectly acceptable to use packaged breadcrumbs for the topping but if you did feel like making your own, its a very quick ten second spin in the food processor and using grainy bread will add another level of texture. This is great served with cherry tomatoes and chopped cucumber. I’ve used my gorgeous rustic cast iron skillet pan, but of course any dish will be fine.

tuna mornaysmall

Skillet cauliflower, pesto and tuna (Tuna Bake)

  • 30g butter
  • 1 onion, diced
  • 3 tbsp plain flour
  • 2 cups milk
  • 2 to 3 good tablespoons pesto
  • 1 cup grated tasty cheese, plus 1/2 cup for the top
  • 400g tuna
  • 1/2 cup breadcrumbs (fresh or packet)
  • 1 cup of cooked pasta
  • 1/2 head cauliflower very finely chopped

Add butter to your skillet or large pan, then add onions and fry for a few minutes - don't colour too much.

Sprinkle over flour and cook for a minute then add about 3/4 cup of milk and whisk until sauce thickens, then gradually add remaining milk, whisking continuously until sauce is thick and smooth.

Add the cheese and pesto, stir until combined then, add the finely chopped cauliflower and tuna.

Stir gently until all combined. Then add pasta.

Pour into a baking dish, top with bread crumbs and extra cheese and bake for about 20 mins until golden.