Tuna and macaroni bake
Preparation time:
Recipe highlights Serves: 3
- Good source of calcium, folate
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Egg free
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Ingredients
- 200 g macaroni, cooked
1 X 110g can tuna in springwater
1/2 tablespoon margarine, mono- or poly-unsaturated
1 X 210g can tomato soup, (or equivalent amount of diced tomatoes)
2 stalks celery, chopped
1 medium onion, chopped
1/2 cup grated reduced fat cheddar cheese
oregano, parsley, thyme, basil, to taste
Cooking method
-
1. Preheat oven to
180°C.
2. Drain tuna and break into flakes.
3. Fry onion and celery in melted margarine.
4. Mix in tomato soup (or crushed tomatoes) and herbs and stir well.
5. Arrange alternate layers of macaroni and tuna sauce in a lightly greased casserole dish, sprinkling each layer with a little cheddar cheese.
6. Bake uncovered for 25 to 35 minutes, or until sauce is bubbling.
Notes: This can be made into portions and refrigerated for 2 to 3 days, or frozen for a delicious emergency meal. Simply defrost, heat in oven or microwave for 3 minutes on High setting.
Use egg free pasta if you are preparing food for people with an allergy to egg.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 279.03g | 100.00g |
| Energy (kJ) | 1604.11kJ | 574.88kJ |
| Protein (g) | 23.33g | 8.36g |
| Total fat (g) | 5.46g | 1.96g |
| - Saturated fat (g) | 1.73g | 0.62g |
| - Polyunsaturated fat (g) | 1.09g | 0.39g |
| - Monounsaturated fat (g) | 1.94g | 0.70g |
| Cholesterol (mg) | 22.31mg | 8.00mg |
| Carbohydrate-available (g) | 57.11g | 20.47g |
| CarbohydrateSE (g) | 56.85g | 20.37g |
| - Sugars (g) | 8.97g | 3.22g |
| Water (g) | 180.17g | 64.57g |
| Dietary fibre (g) | 4.85g | 1.74g |
| Thiamin (mg) | 0.36mg | 0.13mg |
| Riboflavin (mg) | 0.13mg | 0.05mg |
| Niacin (mg) | 4.23mg | 1.52mg |
| Niacin equivalents (mg) | 9.36mg | 3.36mg |
| Vitamin C (mg) | 8.05mg | 2.89mg |
| Total folate (ug) | 54.68ug | 19.60ug |
| Total vitamin A equivalents (ug) | 72.17ug | 25.86ug |
| Retinol (ug) | 48.93ug | 17.54ug |
| Beta carotene equivalents (ug) | 136.19ug | 48.81ug |
| Sodium (mg) | 662.46mg | 237.41mg |
| Potassium (mg) | 544.10mg | 195.00mg |
| Magnesium (mg) | 49.40mg | 17.70mg |
| Calcium (mg) | 249.80mg | 89.52mg |
| Phosphorus (mg) | 349.82mg | 125.37mg |
| Iron (mg) | 1.63mg | 0.58mg |
| Zinc (mg) | 2.08mg | 0.75mg |
Contributed by:
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Source: Cabrini Nutrition Department
This recipe was orginally published as:
Macaroni tuna bake
Recipe publication date on: 08/06/2001
Last reviewed on: 22/08/2014
