Spaghetti With Tuna Fish & Gratin Cheese

This is a super easy, quick, easy-to-follow and deliciously tasty dish  that I bake often when I'm in a hurry but still want to enjoy a pretty decent meal. Are you a fan of canned tuna? I love keeping a few cans on hand in the pantry, usually for whipping up the occasional tuna salad sandwich but I am also a firm beliver that having a quick tuna pasta dish up your sleeve is a must in any busy family kitchen, so this one is absolutely up my alley. I think that tuna works really well with past and pasta is great with cheese so mixing these three main ingredients is key. Besides this is a dish that can be slightly changed savourwise if you'd like to add fresh herbs or some different condiments to make a sauce. Enjoy!

Ingredients:

• spaghetti pasta
• 2 tablespoons butter [use Mimosa]
•  sliced cheese Flemish
•  emmental cheese 
•   3 or 4 cans of tuna
•  2 cloves garlic
•  extra virgin olive oil
•  salt

First drain the oil from the tuna and reserve. In a pot boil water with salt and butter and cook the spaghetti al dente. When the spaghetti is cooked and drained heat the oil in a pan with the chopped garlic cloves  and wrap the spaghetti in that sauce. Put the spaghetti in an oven appropriated baking tray, spread over the tuna, cover with sliced cheese and sprinkle over with emmental. Take to  preheated oven at 180 ° for about 15m.


Ingredientes:

• massa esparguete
• 2 colheres de sopa de manteiga [uso Mimosa]
• queijo flamengo fatiado
• queijo emmental raldo
• 3 ou 4 latas de atum
• 2 dentes de alho
• azeite virgem extra
• sal

Primeiramente escorrer o óleo do atum e reservar. Num tacho ferver água com sal e manteiga e cozer o esparguete al dente. Quando o esparguete estiver cozido e escorrido aquecer umpouco de azeite num tacho com os dentesde alho e envolver a massa esparguete.  VEter a massa num tabuleiro de ir ao forno, espalhar por cima o atum, tapar com o queijo fatiado e polvilhar por cima com o emmental.   Levar ao frono pré aquecido a 180º cerca de 15m.