Tuna Pasta Bake

Tuna Pasta Bake

  • Time 70minutes
  • Serves 4
  • Difficulty Easy


100g Stale bread

2 Sprigs rosemary

2 Red chilli

1 Lemon zest only

4 Cloves garlic

3 Anchovies

20g Extra virgin olive oil

280g Penne pasta

1 Red onion

30g Butter

30g Plain flour

500ml Whole milk

2 Heads of sweetcorn

8 Basil leaves

360g Tinned tuna



  1. To make the breadcrumb, thinly slice the bread and mix with the lemon zest, 2 cloves garlic, 1 red chilli sliced, the rosemary chopped, anchovy fillets and extra virgin olive oil. Bake at 140 for 20 mins until golden. Leave to cool then blend to a coarse crumb in a food processer.
  2. Cook the pasta in boiling salted water for 8 mins, then drain, add a little rapeseed oil to stop it sticking, and leave at room temperature to cool.
  3. Dice 1 red chilli, 2 cloves garlic, and thinly slice the red onion. Add to a pan with a little olive oil and sweat until soft.
  4. Add the butter to the onion, chilli and garlic, and heat until the butter melts.
  5. Add the flour and cook to a smooth paste.
  6. Add the milk and cook until the sauce thickens, aprox 10 mins
  7. Char the sweetcorn in a hot pan, allow to cool, then slice the kernels from the cob.
  8. Mix 2/3 of the pasta and 2/3 of the sauce in an oven proof dish.
  9. Add the sweet corn, basil and tuna, then add the rest of the pasta and sauce.
  10. Top with a little grated parmesan, 20-30g, then bake for 25mins at 180c

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