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Tuna pasta bake

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 655
  • Carbohydrates 55
  • Saturated Fat 15
  • Sugar 11
  • Protein 41
  • Fat 30
  • Fibre 4
  • Salt 1.7

Nutrition per serving

  • Calories 655
  • Carbohydrates 55
  • Saturated Fat 15
  • Sugar 11
  • Protein 41
  • Fat 30
  • Fibre 4
  • Salt 1.7

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

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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