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Ingredients

  • 1 can BRUNSWICK® FLAKED TUNA in WATER, drained
  • 1 pkg. pasta macaroni 250g, cooked and drained
  • 1 tbsp. vegetable oil
  • 1 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 cup pimento, diced
  • 1 cup tomatoes, diced
  • ½ cup tomato sauce diluted with water to make ¾ cup
  • 3 tbsp. ketchup
  • ½ tsp. salt
  • Black pepper to taste
  • ½ can peas and carrots, drained
  • 1/8 tsp. cayenne pepper
  • Juice of ½ lime
  • 1 cup mozzarella cheese, grated
  • Hot Sauce (optional)

Directions

  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook according to packaging directions; drain and set aside.
  • In a skillet over medium heat, add oil, onion, garlic, celery, pimento and tomatoes and sauté for 4 minutes. Add tomato sauce, ketchup, ½ of the cheese, salt and black pepper. Stir over low heat. Add peas, carrots and cayenne pepper.
  • In a separate bowl mix BRUNSWICK® FLAKED TUNA with lime juice and add into the sauce mixture. Let it simmer for five minutes; Mix with cooked macaroni. Add a dash of hot sauce if desired.
  • Add pasta to a greased pie dish and cover with ½ cup cheese and bake in a 375°F, preheated oven for about 20 minutes or until the top is nicely browned.

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