Simple and satisfying, we've reimagined the retro tuna bake for the modern dinner table with a boost of nutrient-rich vegetables. Lively with plenty of lemon and topped with cheesy, golden breadcrumbs, it's balance in a bowl.
Preheat oven grill to high. Cook pasta in a saucepan of salted, boiling water for 9-10 minutes or until al dente. Drain, reserving 180ml (¾ cup) pasta water. While pasta is cooking, continue with step 2.
Finely chop broccoli florets and stem. Coarsely grate zucchini on a box grater. Peel and crush garlic. Finely zest and juice ½ the lemon
Heat 20ml (1 tablespoon) oil in a large frypan over medium-high heat. Add broccoli, zucchini, garlic, salt and pepper and cook for 4–5 minutes or until softened.
Add bechamel sauce to pan and cook for 1 minute or until vegetables are well coated. Add reserved pasta water and cook for 2–3 minutes or until thickened. (should they be added together and only simmer for 2 minutes??)
Place pasta in an ovenproof baking dish with vegetables, tuna, lemon zest and juice and ½ the mozzarella. Season with salt and pepper and stir to combine. (SHOULD WE DRAIN TUNA??)
Sprinkle with remaining mozzarella and panko breadcrumbs and drizzle with remaining oil. Place under preheated grill for 4–5 minutes or until golden and bubbling. Cut remaining lemon into wedges. Toss salad leaves with your favourite dressing. Divide pasta bake between bowls and serve with lemon wedges and salad.