Tuna Bake

Although this recipe is similar to what in the US is more commonly known as ‘Tuna Casserole’ in that it has tuna and pasta and is baked in the oven, it differs in other ways which we prefer. The US/UK conversions are a bit imprecise, so round accordingly for your kitchen.

Tuna Bake

10.5 oz/300g pasta (penne, fusilli or shells)

2 x 6.5 oz/185g cans tuna in water, drained

1 medium onion, finely chopped

2 cloves garlic, minced

2 tbsp butter

2 tbsp flour

17 oz/500 ml milk

1 tsp Dijon mustard

Salt and pepper, to taste

3 oz/100g grated cheddar

50g grated parmesan (optional)

Fresh parsley, for garnish (optional)

Method:

Preheat oven to 400F/200°C .

Cook pasta in salted water until al dente. Drain and set aside

Sauté onion and garlic in butter for 3–4 mins.

Stir in flour and cook for 1–2 mins.

Slowly whisk in milk. Cook, stirring, until thickened (5–7 mins).

Add Dijon mustard, salt, and pepper.

Mix pasta, tuna, and sauce and pour into a baking dish. Top with cheese(s).

Bake 20–25 mins until golden and bubbling.

Let stand 5 mins before serving. Garnish with parsley if desired.