Tuna pasta bake

Tuna pasta bake

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(9 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
A simple cheesy tuna bake that's filling and guaranteed to be a hit with the kids

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal655
  • fat30g
  • saturates15g
  • carbs55g
  • sugars11g
  • fibre4g
  • protein41g
  • salt1.7g
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Ingredients

  • 400g fusilli pasta
  • 100g frozen pea
  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp Dijon mustard
  • 2 x 195g cans tuna, drained

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 4 spring onion, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 198g can sweetcorn, drained

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 100g cheddar, grated

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

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.

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Comments (9)

hannahlouise_'s picture
5

Absolutely delicious!! Definitely one of my favourite meals! I recommend adding more mustard, when I make this pasta bake I allow 1tsp of mustard per person.

hrgoddess's picture
1.25

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
4

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
4

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
4

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
3

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
3

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!!

Questions (1)

charliebarley93's picture

can you do the sauce with self raising flour or does it have to be plain flour?

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