I make this recipe in the Thermomix and usually bake it in one of my air fryers. I have baked it in the Kmart 11 litre 3-1 and the Phillips XXL in the baking dish and both turned out perfectly. I have also baked it in the oven in our old caravan. This is easy to cook, healthy and delicious!

Ingredients:

1 large brown onion, peeled and quartered
2-3 cloves garlic, peeled (I use fermented garlic where possible)
1/4 bunch parsley
50g corn kernels
1 carrot, roughly chopped
1 zucchini, roughly chopped
20g olive oil or butter
500g milk of choice
80g butter
50g tapioca/arrowroot flour
1 heaped Tbsp. vegetable stock concentrate
2 Tbsp curry powder
80g grated cheese
50g grated cheese, additional for topping
425g tin of Tuna in Springwater
Salt and Pepper to taste
350-400g pasta (I used organic gluten free) and this is optional

 

Method:

  1. Preheat oven to 180°C. If using air fryer, pre-heating is not necessary.
  2. Cook pasta if using, according to packet directions on the stove or microwave.
  3. Place all vegetables and parsley in bowl.
  4. Blitz on speed 5 seconds/speed 8.
  5. Add oil and cook 4 minutes/100°C/speed 1.
  6. Add butter, milk, arrowroot flour and stock concentrate.
  7. Cook 7 minutes/90°C/speed 4.
  8. Add 70g cheese, tuna and (optional) pepper.
  9. Cook 4 minutes/90°C/reverse.
  10. Combine tuna with pasta and pour into one large baking dish or 2 smaller dishes. (I use 2 smaller dishes for the air fryers)
  11. Top with cheese.
  12. Bake at 180°C for 15-25 minutes or until cheese is golden and bubbly. This is the same for conventional oven and Air Fryer.
  13. Serve on it’s own or with a side of cauliflower mash.

 

Notes:

  • Omit pasta for a lower carb recipe
  • Omit curry powder if you’re not a huge fan
  • Replace carrot and corn with broccoli for a lower carb option

 

 

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