About this recipe:This is a big hit with the kids as its easy to make and involves very little work. It can be made with or without mushrooms depending on your taste. My mum made it up when i was a kid and I cook it for mine now.
1/2 a tub of cream cheese (Philidelphia), with or without herbs
2 tablespoons lemon juice
4 tablespoons plain yoghurt
1/2 tin sweetcorn
ground black pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:15min › Ready in:20min
Put pasta on to cook.
Open the tuna and use the oil to gently cook the chopped spring onions, and add the mushrooms now if using. Allow them to cook for 2-3 minutes and add the cream cheese, stirring it in to coat the onion and mushroom.
Add the yoghurt and lemon juice stirring over a low heat. Add the sweetcorn. Add the tin of drained tuna and stir until mixture is all combined. Season with the black pepper.
Drain pasta and add to the pan with the tuna sauce stir together and serve with a nice salad.
Used different ingredients.
Instead of cream cheese or yogurt I used to use Campbell's double concentrate mushroom soup to mix with the tuna and pasta. I would then squeeze lemon on top with cut slices of lemon around the sides of a casserole dish and bake in the over for a crunchy top.
I survived being a student in the 80's on this. - 04 Aug 2010