The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tuna Pasta bake with roasted tenderstem
Tuna Pasta bake with roasted tenderstem
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 2 garlic clove
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 handful of fresh tarragon
- 120g brown rice penne (Eggs)
- 2 wild-caught albacore tuna steak (Fish)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 120g mixed cherry tomatoes
- 1 unwaxed lemon
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 180g Tenderstem broccoli
- 1 onion
Nutritional Information
Calories: 642
Protein: 49g
Carbs: 64g
Fat: 21g
Tuna Pasta bake with roasted tenderstem
Tuna Pasta bake with roasted tenderstem
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9 and boil a kettle. Dissolve the stock cube in 100ml of water. Cut the cherry tomatoes in half. Peel and finely chop the onion and garlic. Remove the leaves from the stalk and finely chop the tarragon. Zest the lemon and cut in half. Cut one half into two wedges. Cut the broccoli in half.
- Place the pasta in a pan of boiling water with a pinch of salt and cook for 7 mins. Add the broccoli for the last 5 mins of cooking then drain together and separate.
- In a medium sized pan on a medium-high heat with 1 tsp of oil add the garlic, shallots, tarragon, tomatoes and tuna and cook for 5 mins. As the tuna cooks, break it up with a wooden spoon then add the stock, cream and 1/2 the parm cheez and cook for 5 mins. Add the pasta, the juice from 1/2 a lemon and season with sea salt and black pepper. Transfer to an oven proof dish and sprinkle remaining parm cheez over and bake in the oven for 10 mins until golden.
- Spoon the pasta bake onto a plate with the broccoli and garnish with a lemon wedge.
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