Heat the oil in a large pan over a medium-low heat. Add the onions and fry for 6-8 minutes, until soft.
Add the hot water, chopped tomatoes, salt & pepper plus pinch of sugar. Increase the heat to high and add in the pasta. Give it a good stir. Bring to the boil, decrease the heat to medium and continue to cook on a rolling boil for around 14 minutes, stirring regularly, until pasta is tender and almost all the liquid has been absorbed.
Remove from the heat, flake in the tuna and add in the créme fraîche. Stir well to combine, then stir through the mozzarella.
Baby & Toddler
Go for a pasta shape that younger babies can palm like penne or rigatoni. Hold back on the salt until you’ve removed their serving, then you can add it and stir it through. Remove their serving before adding the mozzarella.
FUSSY EATERS
If you have a fussy eater who won’t eat chunks of tomato, you can eliminate these by using finely chopped or crushed tomatoes instead. You can also use passata instead to go completely lump free, just note that the pasta may need a little longer to absorb the liquid.
STORAGE
You can store any One Pan Creamy Tuna Pasta leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze them, just defrost for 24 hours in the fridge and reheat in the microwave, stirring halfway, until steaming hot all the way through. I recommend adding in just a little water in before you microwave it.
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