Macaroni et Tuna Fish Layer

macaroni et tuna fish layer

Macaroni et Tuna Fish Layer

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Servings: 4
Calories: 494


  • 4 1/2 oz dried macaroni
  • 2 tbsp oil
  • 1 garlic clove crushed
  • 2 oz button mushrooms sliced
  • 1/2 red bell pepper, thinly sliced
  • 7 oz can of tuna fish in brine drained and flaked
  • 1/2 tsp dried oregano
  • salt and pepper


  • 1 oz butter or margarine
  • 1 tbsp plain all-purpose flour
  • 9 floz milk
  • 2 to matoes sliced
  • 2 tbsp dried breadcrumbs
  • 1 oz mature sharp Cheddar or Parmesan cheese, grated


  • Cook the macaroni in boiling salted water, with 1 tablespoon of the oil added, for 10-12 minutes or until tender. Drain, rinse and drain thoroughly.
  • Heat the remaining oil in a saucepan or frying pan (skillet) and fry the garlic, mushrooms and (bell) pepper until soft. Add the tuna fish, oregano and seasoning, and heat through.
  • Grease an ovenproof dish (about 1 litre (1 3/4 pint) 4 cup capacity), and add half of the cooked macaroni. Cover with the tuna mixture and then add the remaining macaroni.
  • To make the sauce, melt the butter or margarine in a saucepan, stir in the flour and cook for 1 minute. Add the milk gradually and bring to the boil. Simmer for 1 - 2 minutes, stirring continuously, until thickened. Season
  • to taste. Pour the sauce over the macaroni.
  • Lay the sliced tomatoes over the sauce and sprinkle with the breadcrumbs and cheese.
  • Place in a preheated oven, at 200°C/400°F/Gas Mark 6, for about 25 minutes, or until piping hot and the top is well browned.
  • Replace the tuna fish with chopped cooked chicken, beef, pork or ham or with 3-4 sliced hard-boiled (hard-cooked) eggs.
Calories: 494 kcal
Carbohydrates: 38 g
Protein: 22 g
Fat: 21g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 48 mg
Sodium: 189 mg
Potassium: 620 mg
Fiber: 2 g
Sugar: 7 g
Vitamin A: 1957 IU
Vitamin C: 9 mg
Calcium: 168 mg
Iron: 2 mg
Cuisine Italian
Ingredients Fish & Seafood
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