Annette Syms Creamy Tuna Bake Recipes

ANNETTE SYM'S CREAMY TUNA BAKE

Annette Sym's Creamy Tuna Bake image

There are heaps of delicious-sounding Macaroni Cheese recipes on Zaar. Unfortunately, many are phenomenonally high in all the things many of us are probably trying NOT to eat. This is a low GI recipe, which I am posting in response to Vina's query about low GI foods in a Forum. The recipe is from Annette Sym's website, where you will find other recipes and a lot more information about GI. Annette Sym provides nutritional information for all her recipes, and alternative ingredients, so that after using a few of her recipes the basic GI principles are easily understood.

Provided by bluemoon downunder

Categories Tuna

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

1 1/2 cups dried macaroni noodles
2 (425 g) cans tuna in water, drained
cooking spray
1 teaspoon crushed garlic
2 cups sliced mushrooms
1/2 cup sliced shallots or 1/2 cup onion
1 cup frozen corn kernels
1 (310 g) can creamed corn
2 teaspoons low-sodium instant chicken bouillon granules (Massel)
60 g sachets 4 cheese sauce (Continental)
1 1/2 cups boiling water
1/2 cup grated tasty reduced-fat cheese

Steps:

Preheat oven 180ºC fan forced.
Cook pasta as instructed on packet, leave to one side.
Thoroughly drain tuna, roughly break up and leave to one side.
Coat a large non-stick pan with cooking spray, sauté garlic and mushrooms for 2 minutes.
Add tuna, shallots or onion, corn kernels, cream corn and stock powder and combine.
In a small bowl combine 4 cheese sauce with boiling water until blended.
Fold cheese sauce into the mixture in the pan, taking care that the cheese sauce and the other ingredients are well-combined.
Add pasta and stir well.
Transfer the tuna pasta mixture to a lightly greased casserole dish.
Sprinkle cheese over top and bake for 30 minutes or until cheese has melted and browned on top.

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