Tuna Casserole

250g penne or other dried pasta
5 eggs
200g tinned tuna in oil (or thereabouts, whatever you've got will do. I forgot to check the can for weight and now it's out of the house)
1 cup corn kernels (from frozen, canned or fresh)
1/3-1/2 cup mayonnaise
1 capful Paul Newman's balsamic vinaigrette

Boil your pasta and eggs. Slice the eggs and add everything to a bowl and stir to mix. Add a crumb topping and gill if you'd like, or eat warm or cold as a pasta salad.

Crumb topping

2 pieces bread
Lemon pepper seasoning

Whizz bread in a blender and add seasonings to taste. Spoon pasta salad into ovenproof dish and sprinkle over top. Grill until golden.


As you can see my crumb topping got a little bit darker than "golden". I thought this was SUPER good, the kids liked it pretty well, and Nat ate it but didn't like it because he doesn't like tuna or eggs (generally). So it was a success I think! I definitely liked it enough to make it again, and it was really quick and easy.


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