I’m sure everyone has heard of Tuna Macaroni Casserole, just that it has a touch of Thai kick to it. Enjoy!
Ingredients:
| 1 | Onion | 2” | Ginger |
| 5nos | Garlic | 2tsp | Green curry paste |
| 250g | Macaroni/Gobetti (Barilla) | 1bunch | Spring onions |
| 175g | Champignon(thinly sliced) | 400g | Tuna in oil |
| 1tbsp | Dark soy sauce | 2tbsp | Cornstarch (Hellesoße) |
| 300ml | Milk | 1cube | Tom Yum (Knorr) |
| 3~4 | Tomatoes(thinly sliced) | 200g | grated Gouda cheese |
| Salt & Pepper | Sugar |
How To:
Preheat oven 375°F / 190°C.
Boil Macaroni with pinch of salt and dash of oil.
Chop spring onions finely.
Fry garlic,ginger,onion and green curry paste.
Add champignon and drained tuna,
Fry 5 min and add dark soy sauce & a dash oyster sauce.
Mix well, put aside to cool down.
Smear margarine in Casserole form and add a noodle layer.
Spread tuna mix evenly & the rest of noodles on top.
Arrange sliced tomato & pour * evenly. (see above)
Sprinkle finely chopped spring onions and grated cheese.
Cut small pieces of butter on top of casserole. BASTA!!
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