Creamy tuna pasta bake

Heart outline Heart 6 people Clock graphic 35 Min Cutlery circle 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

To Serve:

  • Green salad

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the pasta along with the John West No Drain Tuna Steak, cherry tomatoes and spring onions. Season to taste.

Step 5

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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