Spaghetti and Tuna Bake

Spaghetti and tuna cake

Serves 4-6 · Preparation time: 15 min · Baking time: 30-40 min

Ingredients
250 g spaghetti
30 ml (2 T) olive oil
1 onion, quartered
2 garlic cloves, finely chopped
250 g baby marrows, grated
salt and freshly ground black pepper
2 cans (175 g each) tuna in water, drained
250 ml (1 c) cream, or half cream and half milk
6 extra-large eggs, whisked
250 ml (1 c) grated Gruyère or mature Cheddar cheese

Method
1 Preheat the oven to 180 °C. Grease a 24 cm cake tin (not one with a loose bottom) with nonstick spray and line the base with baking paper. Grease again and set aside.
2 Cook the spaghetti according to the packet instructions until just done and drain.
3 Meanwhile heat the oil in a pan and fry the onion and garlic until soft and fragrant. Add the baby marrows and stir-fry for a few minutes. Season with salt and pepper. Add the cooked spaghetti and tuna and spoon the mixture into the prepared cake tin.
4 Whisk together the cream (and milk if using) and eggs. Add the cheese and season with salt and pepper. Spoon on top of the spaghetti mixture and stir in.
5 Bake for 30 to 40 minutes or until set and done. Leave to rest for a few minutes then turn out and cut into wedges.
6 Serve with roast cherry tomatoes.