Massa de Atum Gratinada


  • 260g gluten-free fusilli
  • 225g round green beans
  • 1 medium carrot, diced
  • 1/2 + 1 tablespoon salt
  • 2 tablespoons olive oil
  • 300g tomatoes, diced
  • 1 can tuna
  • 2 tablespoons chives, chopped (plus extra for garnish)
  • 60g grated mozzarella cheese


  • In a large pot of boiling water, add salt, green beans, and carrot. Cover and cook for 5 minutes. Add the pasta, following the cooking time indicated on the package. Drain and place in an ovenproof dish.
  • Preheat the oven to 200ºC with the grill function.
  • In a pot with hot olive oil, add tomatoes, salt, and a bit of water if the sauce is too thick. Reduce heat and cook for 5 minutes, stirring.
  • Add the tuna and chives, stir, adjust the seasoning, and simmer for another 5 minutes.
  • Pour the sauce over the pasta with vegetables, top with grated cheese, and bake in the oven for 10 minutes or until the cheese melts and gratinates. Serve with additional chives on top.

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