If you need to cut costs use a cheaper brand. I prefer to use the Tuna in Still Water as none of us really like oil in it.
On one occasion when we had a family from interstate visit unexpectedly we cheated and made it as a mornay, I left out some of the ingredients and cooked it in a non stick saucepan, served it and put the cheese on top immediately. The heat of the mornay melted the cheese immediately.
A friend of ours adds crushed pineapple and it is very tasty. It neutralises the sharpness the spices a bit.

See all “Cheesy Tuna Pasta Bake” product reviews

Published 5th April 2020


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