Tuna Pasta Bake
A creamy, lemony tuna bake with sweetcorn, peas and a crisp Cheddar crumb.
South African01A smooth roux-based sauce is stable in the oven.
02Lemon zest lifts tinned tuna without making the sauce watery.
03Undercooked penne keeps its bite.
Cook it calmly.
- 01
Start the pasta
Boil penne for 3 minutes less than packet directions. Add peas for the final minute, then drain.
- 02
Make the white sauce
Melt butter, stir in flour for 1 minute, then gradually whisk in milk. Simmer until it coats a spoon.
- 03
Fold
Stir mustard, half the cheese and lemon zest into the sauce. Fold through pasta, peas, corn and flaked tuna.
- 04
Bake
Transfer to a 2-litre dish, top with remaining cheese and bake at 200°C for 20 minutes until bubbling.
Common mistakes
- Using fully cooked pasta.
- Boiling the white sauce hard.
- Breaking tuna into a paste instead of leaving flakes.
The detail that changes the dish.
Add milk to the roux a little at a time at first, whisking each addition smooth before the next.
A pantry dinner with a stable, creamy sauce
Tuna pasta bake remains useful because most of its ingredients can wait in the cupboard or freezer. The aim is not novelty; it is a dependable sauce that stays creamy in the oven and still tastes clearly of tuna.
A classic butter-and-flour roux gives the milk sauce enough stability for baking. Lemon zest lifts the tinned fish without adding liquid, while peas and sweetcorn provide colour and sweetness.
Keep the tuna flaky and the sauce smooth
Add milk gradually to the cooked roux, whisking each early addition completely smooth. Once the sauce loosens, the remaining milk can go in faster.
Drain tuna thoroughly and fold it in last. Large flakes are more appealing than a paste and make the main ingredient visible.
At the table
Rest for 5 minutes, then serve with tomato salad or steamed greens.
Later, if needed
Reheat covered at 180°C until hot, removing the cover for the final few minutes.
Be realistic
Freeze portions for up to 2 months. Thaw in the fridge and reheat once until piping hot.
Frequently asked questions
Can tuna pasta bake be made ahead?+
Yes. Assemble, cool and refrigerate for up to a day before baking. Add roughly 10 minutes when baking from cold.
Why is my white sauce lumpy?+
The first additions of milk were probably too large. Add milk slowly and whisk the roux completely smooth each time.
