Tuna Pasta Bake - Need some advice

[guest2013-1]

So for dinner tonight I'm thinking of making a tuna pasta bake with sweetcorn.

I found a couple of recipes online, one suggests making your own cheese sauce, saute some onions and stir that in with the sweetcorn/tuna/pasta and bake that with some grated cheese.

Another stir-fry's red bell pepper / onion and celery and uses cream of mushroom soup + cheese instead of your own sauce (which is just milk/flour + cheese)


Now:

Which one would taste better?
Would infusing biltong (the small flake shavings) add to the flavor, if so, for which option? (I don't want anything to overpower the taste-buds and I'm afraid of making it too salty)
Would the first recipe with the bell peppers / onions / celery taste better with my biltong idea?
What would you suggest? Maybe share a tried/tested recipe of your own

 

[ponder]

Nothing more disgusting than tuna pasta bake. Warm tuna from a can is just not on.

 

[I.am.Sam]

i also cant eat tuna pasta ...but a prawn and mussel pasta is another world

 

[guest2013-1]

i also cant eat tuna pasta ...but a prawn and mussel pasta is another world

Nothing more disgusting than tuna pasta bake. Warm tuna from a can is just not on.

Whoever made it for you guys probably ****ed it up

 

[ponder]

Whoever made it for you guys probably ****ed it up

Nah. I eat a lot of canned tuna but when it's warm it's revolting, I don't care who prepares the dish. Tuna steaks etc is a different story though.

 

[Freaksta]

Nah. I eat a lot of canned tuna but when it's warm it's revolting, I don't care who prepares the dish. Tuna steaks etc is a different story though.

You will eat my warm tuna from a tin! I can make some decent tuna pies

 

[I.am.Sam]

You will eat my warm tuna from a tin! I can make some decent tuna pies

Tinfish i would have ...tinfish samoosas and tinfish pies are great ...

warm can tuna or salmon i cant enjoy

 

[akescpt]

tuna bakes are awesome. lekker muchroom sauce. hmmmm.

 

[guest2013-1]

I don't plan on warming can's of tuna and eating it just like that, I can barely keep down cold tuna straight from the tin (don't know how you guys can do it)

But considering this is a cheese sauce infused with onion/red pepper and biltong with melted cheese baked in the oven, the HINT of tuna is there. Not fork-in-can-warmed up tuna still in brine or water (ya freaks! )

 

[guest2013-1]

tuna bakes are awesome. lekker muchroom sauce. hmmmm.

So you saying I should buy cream of mushroom sauce instead of making my own cheese sauce?

 

[Dom1n8tr1x]

I love pasta and tuna, going to make some tonight for dinner. I don't bake mine, just cook the pasta for 20 to 25 minutes (usually a 500g bag), drain the water, mix in approx 200g grated cheese, add one can of shredded tuna and mix it well, then I top it off by adding some Bacon Carbonara pasta sauce and lots of white pepper.

Tastes heavenly!

 

[guest2013-1]

Yea I'm in the mood for a "bake". My dad does this and another version with snoek. But since I can't get snoek I'm going to settle for tuna Just the first time I'm doing it on my own/my own recipe

what kind of cheese do you recommend for something like this?

 

[flarkit]

Yea I'm in the mood for a "bake". My dad does this and another version with snoek. But since I can't get snoek I'm going to settle for tuna Just the first time I'm doing it on my own/my own recipe

what kind of cheese do you recommend for something like this?

Cheddar, it melts well and has that slight 'tang'

 

[ponder]

... the HINT of tuna is there. Not fork-in-can-warmed up tuna still in brine or water (ya freaks! )

As soon as you heat canned tuna the flavour intensifies and changes. Tuna out of a can I will only eat cold.

 

[guest2013-1]

Cheddar, it melts well and has that slight 'tang'

I'm thinking Gouda and mozzarella instead. Should give the sauce a little bit of a "stringy" consistency and look quite nice melted on top. Don't really want a 'tang'. Think the biltong would add enough of that flavor.

Kind of interested to see what difference the onion/red pepper and celery will make to the dish. Don't want it too sweet so hopefully the biltong would even things out. AAARGH. I'm stuck at work and all I can think of is playing around with flavor

 

[guest2013-1]

As soon as you heat canned tuna the flavour intensifies and changes. Tuna out of a can I will only eat cold.

It does intensify but you need to even it out with the amount that you cook otherwise the flavor of the warmed up tuna will overpower the dish entirely. Like 1 can of tuna for a serving of 4-5 people. With all the other ingredients I really doubt it will taste like you're used to.

Or maybe the canned tuna included some Dolphin which put you off without knowing?

 

[akescpt]

So you saying I should buy cream of mushroom sauce instead of making my own cheese sauce?

havent had that yet. so can only vouch for the mushroom sauce. and its even better the next day.

 

[Dom1n8tr1x]

Yea I'm in the mood for a "bake". My dad does this and another version with snoek. But since I can't get snoek I'm going to settle for tuna Just the first time I'm doing it on my own/my own recipe

what kind of cheese do you recommend for something like this?

I only use Gouda, it just tastes better personally. I find Cheddar only good for sandwiches.

 

[akescpt]

I only use Gouda, it just tastes better personally. I find Cheddar only good for sandwiches.

and brown the cheese a bit. dammit now i want this. but the wife has been derservedly off kitchen duties. then again i feel like ribs as well. decisions decisions.

 

[guest2013-1]

and brown the cheese a bit. dammit now i want this. but the wife has been derservedly off kitchen duties. then again i feel like ribs as well. decisions decisions.

How about a rib version of this? Substitute tuna with soft/fall of bone rib meat