Tuna Pasta

Kingfisher Yellowfin Tuna Steak
in Spring Water

198g (DW 130g)

Tuna Pasta


  • 400g Kingfisher Yellowfin Tuna Steak in Spring Water, drained
  • 350g dried fusilli pasta, cooked according to packet
  • 1 small leek, trimmed and thinly sliced
  • 100g frozen sweetcorn
  • 100g frozen peas
  • 250g cream cheese
  • 175g natural fromage frais
  • 75g cheddar cheese, grated
  • Salt and freshly ground black pepper


  • Preheat the grill to its highest setting.
  • Cook the pasta in a large pan of lightly salted boiling water (according to packet).
  • After 4 minutes, add the leek, sweetcorn and peas, making sure the water comes back to the boil quickly.
  • Drain the pasta and vegetables and place back in the pan. Stir the cream cheese, fromage frais and Kingfisher Yellowfin Tuna into the pasta with half of the cheese and some seasoning.
  • Spoon the pasta into a large ovenproof dish, sprinkle over the remaining cheese and place on a baking tray. Grill for 10 minutes until the cheese is melted and browning.