Time: 30 mins Serves: 8


  • 2 tbsp. olive oil

  • 1 onion

  • 300g button mushrooms, quartered

  • ½ cup white wine

  • 3 sprigs thyme

  • 425g can of tuna in springwater, drained

  • 1 litre milk

  • 500 ml water

  • ½ head cauliflower, cut into small florets

  • 400g San Remo macaroni

  • A good pinch nutmeg

  • 250g ricotta

  • 2 cups tasty cheese, grated

  • 1 ½ cups bread crumbs


  • 1.

    Sweat off onions with the mushrooms in oil until soft and translucent. Add the thyme and white wine and bring to the boil. Reduce for 2-3 minutes to cook off alcohol. Season with salt and pepper. Cool slightly before adding the drained tuna.

  • 2.

    Place milk, water and a good pinch of salt to a large saucepan and bring to the boil. Add the macaroni and cauliflower. Cook for 8 minutes, stirring frequently. Drain off most of the remaining liquid, leaving enough just keep the pasta and cauliflower moist. Add the tuna mixture along with nutmeg, ricotta and 1 cup of tasty cheese. Combine. Pour into a baking dish and sprinkle with breadcrumbs and remaining tasty cheese.

  • 3.

    Place under a grill until golden brown.

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