By Tisme on December 01, 2007
Photo by Tisme
Photo by Tisme
"I wanted to make this recipe for old time sake. My mum used to make it often and for some reason I craved it last night for dinner. I found this in the Woman's Weekly, and served it with a side salad. I had never made it for the family before, but I think it may be on our menu a little more often now. I actaully used leftovers the next day for a picnic, I liked it cold and might add a few vegies next time for a tuna slice for a picnic. The pasta I used was Penne the original recipe suggests Tortiglioni. Tuna should be in brine or spring-water."
Serving Size: 1 (304 g)
Servings Per Recipe: 6
"This is a really wonderful recipe which even my fussy 3 year old loved. My son is very ill and he just really got stuck into it. Many thanks truly"
"Wonderful comfort meal. I used ziti pasta and cheddar cheese. The kids and I gobbled this up and I'll definitely make again soon. Good instructions - and do what Tisme suggests and make your own breadcrumbs - much better than store-bought."
"This was absolutely delicious! I thought the amount of pasta seemed small but it had such a rich creamy sauce that small portions were necessary. I used one tin of normal tuna and one of smoked tuna and it added an extra flavour to the wonderful sauce. My only change was to the amount of breadcrumbs, I only used about half a cup since it seemed a rather generous amount. My kids ate it up and my sister in law who also made the recipe (and had it devoured by everyone including a nineteen month old) said 5 stars as well. Thanks for the recipe!"