Ingredients
- Pasta: 500g of your favourite pasta shape, such as penne, macaroni, or fusilli. Pasta forms the hearty base of this comforting bake, providing structure and satisfying carbohydrates.
- Tuna: 2 cans (approximately 150g each) of tuna in brine or oil, drained. Tuna adds a wonderful savory flavour and is a great source of protein, making this dish a more complete meal.
- Butter: 50g of unsalted butter. Butter creates a rich base for the sauce and helps to develop flavour as it melts and cooks with the other ingredients.
- Plain Flour: 50g of plain flour. Flour acts as a thickening agent for the white sauce, ensuring it’s creamy and coats the pasta beautifully.
- Milk: 750ml of full-fat milk. Milk is the liquid component of the white sauce, contributing to its creamy texture and diluting the richness of the butter and flour.
- Mature Cheddar Cheese: 250g of mature cheddar cheese, grated, plus extra for topping. Cheddar cheese provides a sharp, savoury, and classic cheesy flavour that complements the tuna perfectly. Mature cheddar offers a stronger flavour than mild cheddar.
- Red Onion: 1 medium red onion, finely chopped. Red onion adds a subtle sweetness and a bit of bite, balancing the richness of the cheese and tuna.
- Frozen Peas: 150g of frozen peas. Peas add a pop of colour, sweetness, and a boost of vitamins to the dish, breaking up the richness and adding textural contrast.
- Dijon Mustard: 1 tbsp of Dijon mustard. Dijon mustard provides a subtle tang and depth of flavour to the white sauce, enhancing the overall taste profile.
- Salt and Black Pepper: To taste. Salt and pepper are essential seasonings that enhance all the other flavours in the dish and ensure it’s well-balanced and delicious.
Instructions
- Preheat the Oven and Cook Pasta: Preheat your oven to 200°C (180°C fan/ Gas Mark 6). While the oven is preheating, get started on the pasta. Fill a large saucepan with salted water and bring to a rolling boil. Add the pasta and cook according to package directions until al dente. ‘Al dente’ means the pasta is cooked through but still has a slight bite to it, preventing it from becoming mushy in the bake. Once cooked, drain the pasta thoroughly and set aside.
- Prepare the White Sauce Base: While the pasta is cooking, prepare the white sauce. In a separate large saucepan, melt the butter over medium heat. Let the butter melt completely and start to gently sizzle. Be careful not to let it brown.
- Create the Roux: Once the butter is melted, add the plain flour to the saucepan. Using a wooden spoon or whisk, stir the flour into the melted butter continuously. This mixture is called a roux. Cook the roux for about 1-2 minutes, stirring constantly. This cooks out the raw flour taste and helps to ensure a smooth sauce. The roux should become a pale, sandy colour.
- Gradually Add Milk: Gradually pour in the milk, a little at a time, whisking continuously after each addition. This is crucial to prevent lumps from forming. Start with just a splash of milk and whisk it in until it’s fully incorporated into the roux. Then, add the milk in larger increments, whisking smoothly each time until the sauce is smooth and lump-free.
- Simmer and Thicken the Sauce: Continue to stir the sauce over medium heat as you add the remaining milk. As you stir, the sauce will start to thicken. Bring the sauce to a gentle simmer, stirring constantly to prevent sticking to the bottom of the pan. Let the sauce simmer for about 3-5 minutes, or until it has thickened to a creamy consistency that coats the back of a spoon. Don’t let it boil vigorously, just a gentle simmer.
- Add Cheese and Mustard: Remove the white sauce from the heat. Stir in the grated cheddar cheese, a handful at a time, until it is completely melted and incorporated into the sauce. The heat of the sauce will melt the cheese beautifully. Next, stir in the Dijon mustard. The mustard adds a subtle tang and depth of flavour to the cheese sauce.
- Sauté the Onion: While making the sauce, in a separate frying pan, melt a little butter or oil over medium heat. Add the finely chopped red onion and sauté for about 5-7 minutes, or until softened and translucent. Sautéing the onion first mellows its flavour and adds a lovely sweetness to the dish.
- Combine Ingredients: Add the drained cooked pasta, flaked tuna, sautéed red onion, and frozen peas to the cheese sauce. Gently stir everything together until all the ingredients are evenly coated in the creamy cheese sauce. Ensure the tuna is broken up into flakes and distributed throughout the mixture.
- Season and Transfer to Baking Dish: Season the mixture generously with salt and black pepper to taste. Taste and adjust seasoning as needed – the cheese and tuna can be salty, so season carefully. Pour the cheesy tuna pasta mixture into a large ovenproof baking dish. A rectangular or oval dish works well.
- Top with Cheese and Bake: Sprinkle the remaining grated cheddar cheese evenly over the top of the pasta bake. This extra cheese topping will melt and create a golden, bubbly crust. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly and the pasta bake is heated through.
- Rest and Serve: Once baked, remove the Cheesy Tuna Pasta Bake from the oven and let it rest for 5-10 minutes before serving. This allows the bake to set slightly and makes it easier to serve. Resting also ensures it’s not too hot to eat immediately. Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Protein: 35g