I usually have a fridge stuffed with food, and a schedule with what I’ll be making that week but once in a blue moon I’ll have an nearly empty fridge, no planned meals and absolutely no interest in going to a shop to buy something, so I end up having to improvise with whatever I have lying around in my kitchen. This tuna and olive casserole is the result of one of those nights in which I had no idea what to make. I found a tin of tuna in my kitchen cabinet, I had some olives and sun dried tomatoes left from another meal and said to myself: how bad can this be? Not bad at all, I tell ya! I just added a couple more ingredients to make sure it wasn’t a dry meal, like the lime juice and pesto, opened up a bag of pasta shells and popped it in the oven with some cheese and was more than pleased with the result.
As this was a very last minute recipe, it doesn’t require much skill or time, and no special equipment at all and is therefore perfect for beginners!
Serves: 3 people
- 175g black olives
- 200g tinned tuna
- 2 cloves of garlic, squeezed
- 75g sun dried tomatoes
- 2 tablespoons of lime juice
- 2 tablespoons of parsley
- 5 tablespoons of red pesto
- 200g pasta shells
Start off by heating up a pot of warm water with some salt and olive oil in it (for the pasta). In the meantime, chop the garlic into fine pieces, cut the black olives in half and cut the sun dried tomatoes up into pieces as well.
Now put some olive oil in a pot and add the garlic. When the garlic begins to brown, add the black olives and sun dried tomatoes with 2 tablespoons of parsley and 10 drops of lime juice. let it simmer for a few minutes, then add the red pesto. Make sure your pasta is being cooked as well now.
Last but not least, add the tuna, mix everything well and leave it cooking for 5-10 minutes. Add the pasta, stir well and add them all to an oven dish. Finish the dish off with some grated cheese and pop it into the oven at 180° for 10 minutes.