Creamy Tuna Pasta Bake

The first dish I made in my new London flat is a Creamy Tuna Pasta Bake, which turned out really good, if I say so myself!

I’ve never tried this method before and I wish I could send you the amazing aroma coming from the kitchen! It really doesn’t have that ‘smelly tuna’ hint that non-tuna lovers dislike so much.

I had to make it in a foil container as I haven’t been able to bring all my dishes up yet. But I got this inspiration from a recipe I found on the BBC Food website – so try it out!

Ingredients – Feeds 3-4 people comfortably:

(All approximate measurements – amend to your liking)

250g Dried Pasta (any shape of your choice)

50g Butter

1 tablespoon of Plain Flour

2 x Cans of Tuna

1 Pint of Milk (semi-skimmed or full fat)

200g Grated Cheddar Cheese

1 Green Pepper (diced)

5 Spring Onions (diced)

1 Small can of Sweetcorn (in water) – drained

1 teaspoon of Paprika or Mustard Powder (depending on your taste)

Salt & Ground Peppercorns to season

  1. Preheat your oven to 180C/Gas 4.
  2. Cook and drain pasta.
  3. Heat the butter in a pan until melted and add the flour to thicken it. When mixed in well with a wooden spoon, gradually add the milk in parts to form a ‘béchamel’ type of sauce.
  4. Remove from heat and add most of the cheese (save enough to sprinkle on the top at the end).
  5. Add the diced vegetables and season with salt and pepper.
  6. Add the pasta to the mixture and also the contents of 1 can of Tuna.
  7. Get the dish you will be making the bake in and create a layer of Tuna at the bottom with the remaining can
  8. Spoon the mixture evenly on top of the Tuna layer and cover with the cheese you set aside before.
  9. Cook for approximately for 15 – 20 until the cheese is golden-brown.
  10. Enjoy!

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