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Preparation
Step 1
Set a large saucepan with the olive oil over a medium-high heat. Cook the onion, garlic, carrot and celery for 5-6 minutes, or until starting to soften.
Step 2
Add the oregano and cook for 2 minutes more. Stir in the sieved tomatoes and 1 cup water then cook for 10-15 minutes, until the liquid has reduced and is nice and thick. Gently mix in the tuna then cool.
Step 3
Cook the sedani pasta in a large pan of boiling salted water for 3 minutes less than pack instructions. Drain and cool. Combine the cooled pasta and tuna mixture then stir in the parmesan and peas.
Step 4
Line a 20cm-round springform cake pan with baking paper. Spoon the pasta mixture in to the tin and use a large spoon to press it down – you want the pasta to fill the bottom of the tin and have a flat top. Wrap the timballo in cling film and freeze until needed.
Step 5
Once ready to serve, preheat the oven to 180C. Bake the timballo straight from the oven for 45 minutes, or until the top is golden brown and the tip of a knife turns hot when pierced in to the centre. Serve with extra parmesan for sprinkling.
