Cheesy Tuna Pasta is my daughter’s absolute favourite dish but I haven’t been able to make it for more than a year as the key ingredient (condensed asparagus soup) was suddenly not available in any supermarket. She has literally pined for this dish and I keep explaining the situation to her and how I have contacted the manufacturer (Batchelors) who still make the soup and that they only sell it to Sainsbury but after making a request for them to stock it in my area it has fallen on deaf ears. Hence I decided to go off piste as they say and try the dish with condensed celery soup.
This worked just as well as my daughter hardly noticed the difference. My mother used to make this recipe with condensed mushroom soup as well but personally I am not so keen on this. This recipe originally came from a family friend and is quick, simple and very satisfying.
- 1 tbsp Light olive oil
- 1 Large onion, finely chopped
- 350g / 14 oz Pasta spirals
- 1 Tin condensed asparagus or celery soup
- 100g Mature cheddar, grated
- 185g / 6 ½ oz Tin of tuna, drained
- Sweat the onions on a low heat in a large non-stick pan for 10 minutes stirring occasionally (using a lid makes them less likely to burn).
- While the onions are sweating, cook the pasta according to the instructions.
- Add the soup and tuna to the onions and heat through.
- Stir in the grated cheese until it melts.
- Drain the pasta and add the sauce and mix thoroughly.
- Serve with a mixed salad.