Tuna and Pasta Bake

This homely recipe utilises everyday store cupboard ingredients - pasta, canned tomatoes and tuna. It's a great way of using up some leftover pasta and creating an easy, nourishing meal.

• Drain the tuna and flake with a fork into small chunks. 
• Put the tuna in a shallow ovenproof dish and squeeze the lemon juice over the top.
• Add the spring onions, chopped tomatoes, capers (if using) and cooked pasta. 
• Mix lightly together and season with salt and pepper.
• Sprinkle the breadcrumbs evenly over the top and spray lightly with Fry Light.
• Bake in a preheated oven at 200°C/Gas 6 for 20-25 minutes, until bubbling and golden brown on top. 
• Sprinkle with parsley and serve immediately.

Serves: 4
Prep time: 15mins
Cook time: 20-25mins

• 1 x 198g/7oz can tuna in brine 
• juice of ½ lemon
• 4 spring onions, finely chopped
• 1 x 398g/14oz can chopped tomatoes
• 1 tbsp capers, rinsed (optional)
• 681g/1½lb leftover cooked pasta tubes or shapes 
• salt and freshly ground black pepper
  
• 28g/1oz fresh white breadcrumbs 
• Fry Light, for spraying
• 2 tbsp chopped fresh parsley