It’s Thursday, Mother Nature has kept the rain away and I’ve got a day off to enjoy it. I’m feeling pretty blissful right now. As you know, the last couple of weeks have been crazy for me juggling 2 jobs, but I officially finished up my old job on Tuesday and am now just working at my new job.
I’ve settled in a bit more this week, and I feel like I’m finally starting to find my bearings and find some confidence in myself again. After two weeks of feeling so unsure and kind of insecure, it feels really great to be overcoming that and believing in myself and my capabilities again! More so than ever now!
And it also doesn’t hurt that I’ll only have to go into work 3-4 days a week, and have the opportunity to both work on my blog and complete some of my work at home the other days of the week. I am feeling incredibly grateful right now, and I’m definitely going to be making the most of it!
Starting with this delicious little recipe I’ve been wanting to share with you all week!
Jared and I are still trying to spend our Sunday’s cooking up some meals to eat throughout the week for our lunches/snacks. This past Sunday though, it was Father’s Day so we didn’t have much time before we had to leave to see our families. I decided to go with a tuna pasta bake, something I’ve made 100 times and knew it would be simple and delicious to make.
While I was rummaging through our fridge, I realised we had a whole drawer dedicated to bits and bobs of different cheeses. That’s so typical for us, we are big cheese lovers. I decided to jazz up our tuna bake by adding some sharp parmesan and vintage cheddar (as well as the usual tasty cheese), and of course loads of veggies to try and balance it all out into a somewhat healthy dish!
I made a simple white sauce by melting down 2 tablespoons of organic butter over a medium heat and stirring 2 tablespoons of gluten free flour into the melted butter until it became a smooth paste. I then added 2 cups of organic milk, half a cup at a time and stirring well after each addition to avoid lumps.
I then seasoned it with salt, lots of pepper, mustard powder and some fresh nutmeg before turning it all off and adding the sharp parmesan and cheddar.
I then added the veggies, tuna and some cooked gluten free pasta to the sauce and stirred it very carefully. It probably would’ve been easier if I did this is an appropriately sized mixing bowl or something, but I’d already poured it in and I was too stubborn to not stick it out!
I then poured it all into a big baking dish, sprinkled it with some tasty cheese and baked it until nice and golden.
I packed it all into some containers for both of our lunches for the next 2 days. We would’ve had 3 days worth of lunches had it not been for the fact that we “accidentally-on-purpose” ate some for breakfast before leaving. We couldn’t help it, it smelled and tasted so good! It was practically begging to be eaten!
Hope you enjoy the recipe everyone!
P.S If you’re wondering what I did with the radish, tomato and cucumber in my first photo, I made a chopped salad and put it into a container so that whenever we want to add a bit of fresh salad to our meals, I’ve already got one prepped! Just remember to take out the juicy parts of the tomato if you’re going to add it to stop the salad going soggy.
- 340g package of gluten free elbow pasta
- 2 tablespoons organic butter
- 2 tablespoons gluten free plain flour
- 2 cups organic milk
- Salt, pepper and freshly grated nutmeg to season
- 1/2 cup grated sharp parmesan
- 1/2 cup grated sharp vintage cheddar
- 1/4 head broccoli, chopped into florets
- 200g mushrooms, sliced
- 200g beans, ends removed and cut into inch long slices
- 3x 85g tins of tuna
- 1 cup grated tasty cheese
- Cook pasta according to packet instructions, drain and set aside.
- Pre-heat oven to 180 degrees Celsius.
- Slowly melt butter on a medium heat in a large pan on the stove top.
- Add flour and stir until it's a smooth paste.
- Add 1/4 cup of the milk to the pan and stir until well combined.
- Repeat until milk is finished.
- Add salt, pepper and nutmeg and mix well.
- Turn off the heat, and add grated parmesan and cheddar and stir until melted through.
- Add veggies, tuna and pasta to the sauce and stir well.
- Pour it all into a large baking dish and sprinkle the tasty cheese over the top.
- Bake for 20mins, or until slightly golden on top.