Tuna and Mushroom Pasta satisfies the whole Family

A quick and easy sauce to prepare – perfect for busy work days or lazy Sunday evenings. I usually used thin spaghetti or tagliatelle as the pasta and my favourite tinned tuna is the Sirena brand.
Serves 4.
500g pasta
1 onion, chopped
100g button mushrooms, quartered
2T tomato paste
1x384g tin tuna
300ml cream
chopped parsley to garnish
- Boil pasta in a large saucepan until al dente
- In the mean time sauté onion in a frying pan over a medium heat
- Add mushrooms and toss lightly
- Stir in tomato paste, tuna and cream and bring to boil
- Toss sauce through drained pasta
Tuna Salad – Quick and Easy for a Light Lunch or Supper

Use a quality canned tuna like Sirena and, with the simple ingredients and fresh flavours, you can’t go wrong. This version of a Tuna salad takes minutes to put together, is really healthy and will be loved by the whole family.
Serves 4
125g baby English spinach leaves
1x375g tin cannellini beans
1x384g tin Sirena tuna in brine, drained
1 lebanese cucumber, sliced into wedges
3 tomatoes, cut into wedges
2 Tablespoons parsley, chopped
2 Tablespoons olive oil
2 Tablespoons lemon juice
- Layer baby spinach in a shallow salad dish
- Add remaining salad ingredients
- Combine oil and lemon and spoon over the top of the salad
- Grind over some black pepper and serve with crusty bread
How about Tuna Pie Tonight?
We were pretty much a pieless family except for this family favourite. It is made from ingredients like canned tuna and frozen puff pastry sheets that you are bound to have in the pantry – ideal as a break from takeaway for Sunday night.
- 2 sheets bought puff pastry
- 2x185g cans chunky tuna in brine, drained. Sirena is my favourite brand.
- 1 onion, chopped
- 2T flour
- 1 cup milk
- 2T lemon juice
- 2T chopped parsley
- Heat oven to 200°C
- Place one sheet of pastry into a greased 22cm pie dish to defrost.
- Sauté onion till transparent.
- Add flour to onion. When thick add milk slowly stirring all the time till boiling. If it gets lumpy, use a whisk till smooth.
- Add flaked tuna and stir.
- Remove from heat and add lemon juice, parsley and a little black pepper.
- Pour into pie dish.
- Top with other sheet of puff pastry, cut off any excess and crimp the edges.
- Brush top of pastry with egg white and bake for 25-35 minutes till pastry is brown and cooked through. I used to turn it over 2/3 of the way through to ensure the bottom was golden too – then just flip over when removing from the oven.
- Yum !!!