Tuna melt pasta bake

This easy, creamy tuna pasta bake is timeless and a firm favourite in our books!

Less than 45 minutes

Serves 4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • Glug olive oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • ¼ cup (60ml) butter
  • ¼ cup (60ml) flour
  • 4 cups (1L) milk
  • Salt and milled pepper
  • Juice (120ml) of 2 lemons
  • 4 cans (120g each) tuna, drained
  • ½ punnet (10g) fresh parsley, chopped
  • 400g penne pasta, cooked for 6 minutes
  • 200g PnP cheddar cheese, grated
  • Handful cherry tomatoes (optional)
  • 1 tsp (5ml) smoked paprika (optional)
  • Salad and bread, for serving (optional)

 

Method

  1. Heat oil in a pot and sauté onions for about 8 minutes, or until soft and golden.
  2. Add garlic and butter and cook for a minute, allowing butter to melt completely.
  3. Stir flour into butter and let the flour paste bubble for 10 seconds.
  4. Add milk gradually while whisking, until all milk is added and the sauce is smooth. 
  5. Cook for 2 minutes and season.
  6. Remove from heat and stir in lemon juice, tuna and parsley.
  7. Combine sauce and pasta and transfer to a large ovenproof dish.
  8. Top with cheese, cherry tomatoes and paprika, if using.
  9. Bake at 200°C for 20-25 minutes until golden and bubbly.
  10. Serve hot out of the oven, with salad and bread on the side.

 

GOOD IDEA:

Add tomato paste to the white sauce for a tangy twist.

 

Browse more recipes here

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Not-so-ripe avo pickle

A great way to use those avos that take ages to ripen. The acidity in the vinegar not only breaks down the avos but flavours them too!

Brownie meringue pie

Just when you thought brownies couldn’t get any better… we bring you this crispy gooey delight!

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.