Classic Tuna Pasta Bake
50 Minutes Serves 2
The ultimate comfort food, this tuna pasta bake is as easy to make as it is to enjoy. With its crunchy topping, rich and creamy filling and the unmistakeable taste and quality of John West, it’s a classic winter warmer. Plus it uses ingredients that everyone will find in their kitchen cupboard!
Serve the tuna pasta bake on its own, or with a crisp green salad and crusty bread.
- 2 x 110g John West No Drain Tuna Fridge Pots in Brine
- 4 spring onions, finely chopped
- 50g frozen peas
- 50g tinned corn
- 360g penne pasta, cooked according to the pack’s instruction
- 40g butter
- 40g plain flour
- 600ml warmed milk
- 100g cheddar cheese, grated
- 100g course breadcrumbs
- 2 tsp chopped parsley
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym tuna pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
First pre-heat your oven to 180*c / gas mark 5.
Gently melt the butter in a saucepan and then stir in the flour.
Over a low heat, slowly add the warmed milk, a little at a time. Make sure to stir continuously, until all the milk is used and you have a smooth white sauce (you may find that using a whisk achieves the best results).Next, stir in the cheese, peas, spring onions and corn.
Season with a little salt and milled pepper and remove from the heat.
Then tip the cooked penne pasta into a small oven dish, open the tuna and flake it over the pasta. Pour over the cheese and vegetable sauce, smoothing off the top.
Finally, scatter over the course breadcrumbs, sprinkle with parsley and bake for 15 to 20 minutes.
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