POLOKWANE – This dish is so quick and easy to make, you won’t need to stress about what to make for dinner tonight.
It takes around 15 minutes to prepare and 45 minutes to bake.
Ingredients
30ml cooking oil
100g dry breadcrumbs
60g cheese, grated
1 x onion, finely sliced
900ml water
30ml margarine
2 x KNORR Alfredo Pasta and Sauce
2 x tins tuna, drained and flaked
150g frozen peas, defrosted
120g spinach leaves
Method
Preheat oven to 200°C.
Combine together 15 ml of oil, bread crumbs and cheese in a small bowl, and set aside to use as topping.
Heat the remaining oil in a large pot and cook the onion until starting to brown. Add the water and margarine, bring to the boil. Add the KNORR Alfredo Pasta & Sauce, reduce the heat and stir until cooked, about 10 minutes. Stir in the tuna, peas and spinach. Season with pepper.
Transfer tuna mix to an oven proof dish, and top with bread crumb mixture. Bake until sauce is bubbling, and crust is golden, for about 20 minutes. Cool slightly before serving
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
