|425 g||Tuna in spring water (Main)|
|550 g||Pasta sauce (Main)|
|1 cup||Wholemeal flour|
|1 tsp||Dijon mustard|
|½ tsp||Iodised salt|
|1 to taste||Ground black pepper|
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- Drain tuna in spring water and combine with pasta-bake sauce. Divide mixture among four, one-cup-capacity ramekins. Place flour in a bowl.
- Dice butter and mix with a knife into flour until a crumb consistency. Mix in mustard, walnuts, salt and ground black pepper.
- Sprinkle mixture over fish in ramekins. Bake at 180 degrees C for 30 to 35 minutes or until topping is cooked and fish mixture hot.