Tuna pasta bake

Tuna pasta bake

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A simple cheesy tuna bake that's filling and guaranteed to be a hit with the kids

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
655
protein
41g
carbs
55g
fat
30g
saturates
15g
fibre
4g
sugar
11g
salt
1.7g

Ingredients

  • 400g fusilli pasta
  • 100g frozen peas
  • 50g butter
  • 50g plain flour
  • 600ml milk
  • 1 tsp Dijon mustard
  • 2 x 195g cans tuna, drained
  • 4 spring onions, sliced
  • 198g can sweetcorn, drained
  • 100g cheddar, grated

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Method

  1. Bring a pan of water to the boil. Add the pasta and cook, following pack instructions, until tender. Add the peas for the final 3 mins cooking time.
  2. Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour and cook for 2 mins. Add the milk, whisking constantly, then slowly bring to the boil, stirring often, until sauce thickens. Remove from the heat, add the mustard and season well.
  3. Heat the grill to medium. Drain the pasta and peas, then return to the pan and stir in the tuna, spring onions, sweetcorn and sauce. Tip into a shallow baking dish, top with the cheddar and cook under the grill for 5 mins or until golden and bubbling.

Recipe from Good Food magazine, February 2012

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Comments

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hrgoddess's picture
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I've made something similar, only using a can of cream of mushroom soup (no white sauce) which I like better. I found this recipe to be a bit too stodgy.

traciewebb's picture
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I liked this and will make it again. I used slightly less pasta (because I ran out!) but it seemed adequate. I also used broccoli instead of peas (as i don't like peas) and fried garlic, red onion and a yellow pepper to add in at the tuna stage as there were no kids eating. Kick and easy to make after a day at work.

traciewebb's picture
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I liked this and will make it again. I used slightly less pasta (because I ran out!) but it seemed adequate. I also used broccoli instead of peas (as i don't like peas) and fried garlic, red onion and a yellow pepper to add in at the tuna stage as there were no kids eating. Kick and easyq

traciewebb's picture
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I liked this and will make it again. I used slightly less pasta (because I ran out!) but it seemed adequate. I also used broccoli instead of peas (as i don't like peas) and fried garlic, red onion and a yellow pepper to add in at the tuna stage as there were no kids eating. Kick and easyq

goodfoodfornadia's picture
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This recipe is really good and quick to make. Maybe serve with broccoli and carrots to be on the healthy side. Also it is freezable! Probably add more cheddar than suggested.

imranino's picture

Great easy recipe, especially during dissertation time! Add some fresh parmesan for nicer flavour (I didn't have any cheddar when I made it anyway). I use frozen sweetcorn rather than canned: just add it to the pasta at the same time as the peas. Serve with tabasco or similar!

lauralizpin's picture

Great mid week easy family recipe. My 2 year old daughter loved it. I agree I did go overboard with the addition of mustard & added a rather large heaped teaspoon!! I also added a diced (raw) red pepper.

ebefel's picture
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Decent recipe, probably good for kids, probably needs a bit more seasoning/mustard for the grown ups. That said, easy to make, good sized portions and freezes, so great!!

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