.

By Hollie Harris

Here’s a super quick, easy and healthy version of an old favourite – the tuna mornay dinner bowl.

INGREDIENTS
2 cups dried elbow pasta.
1/2 x 200ml tub creme fraiche.
1/2 cup finely grated parmesan.
1/4 cup finely chopped fresh flat-leaf parsley leaves.
1 tablespoon chopped fresh dill leaves.
2 cups frozen peas
1 tablespoon extra virgin lemon-infused oil.
20g butter.
1.5 cups coarse fresh breadcrumbs.
2 garlic cloves, crushed.
1 tablespoon drained baby capers, rinsed.
425g can tuna in oil, drained, flaked.
2 green onions, thinly sliced.
120g baby spinach.
Lemon wedges, to serve.

METHOD
1. Cook pasta following packet directions. Drain. Return to pan. Add creme fraiche, 1/3 cup parmesan, parsley and dill. Toss to combine. Season with salt and pepper.
2. Meanwhile, cook peas in a small saucepan of boiling water until bright green and tender. Drain.
3. Heat oil and butter in a frying pan over medium-high heat until melted. Add breadcrumbs, garlic, capers and remaining parmesan. Cook, stirring, for 3 to 4 minutes or until golden and toasted. Season with salt and pepper.
4. Combine tuna and onion in a medium bowl. Season with salt and pepper. Arrange spinach, peas, tuna mixture and pasta mixture in serving bowls. Sprinkle with breadcrumb mixture. Serve with lemon wedges.

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