Creamy tuna pasta bake
35 Min Serves 6
- 450g macaroni, penne, rigatoni or other short pasta
- 480ml milk, warmed
- 25g plain flour
- 25g butter
- 1 tsp English mustard
- 80g mature Cheddar, grated
- 2 x 110g tins of John West No Drain Fridge Pot Tuna Steak (in brine)
- 200g cherry tomatoes, halved
- 3 spring onions, chopped
- Green salad
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
Preheat the oven to 180˚C/160˚C fan/gas mark 4.
Bring a large pan of salted water to the boil and cook the pasta for two minutes fewer than specified on the package instructions. Drain well.
To make the sauce, melt the butter in a pan over a medium high heat. Stir in the flour and cook for 2-3 minutes, stirring.
Gradually stir in the milk to create a thick, smooth sauce. Remove from the heat and stir in the mustard and half of the grated Cheddar. Stir for one minute to melt.
Stir in the pasta along with the John West No Drain Tuna Steak, cherry tomatoes and spring onions. Season to taste.
Transfer to a baking dish and top with the rest of the cheese. Bake for 15-20 minutes until the cheese on top is golden brown and the edges are bubbling. Allow to stand for 1-2 minutes, then serve with a green salad.
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