Made a very yummy tuna pasta sauce last night which I think will be a request in the future. I think I will double the quantities and make tuna lasagne sometime as well.
1 onion, diced
1/2 cup water
1/2 red capsicum, diced
1.5 cups mushrooms, finely diced
1-2 tsp garlic
1 425g tin tuna in springwater, drained
1 440g tin diced tomatoes, with juice
1.5 cups corn kernels
Blend onion with water until frothy and liquid. Saute mushrooms and capsicum until soft, add garlic and cook until fragrant. Add tuna, tomatoes, onion water and corn, bring to a gentle boil, and simmer until liquid has evaporated and sauce is thick. Serve over pasta with freshly grated Parmesan.
Next time I might try blending the capsicum along with the onion, because of course Beth whinged about having that in her food as well, although at least she did actually eat a fair amount! There was enough left for E to be able to take one serving for lunch on Monday as well.