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Tuna & tomato pasta bake

Olympic cyclist Laura Trott's favourite calcium-rich comfort food feast that's cooked in 20 minutes. A simple family meal to fill hungry stomachs

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 602
  • Carbohydrates 89
  • Saturated Fat 7
  • Sugar 12
  • Protein 27
  • Fat 14
  • Fibre 8
  • Salt 0.7

Nutrition per serving

  • Calories 602
  • Carbohydrates 89
  • Saturated Fat 7
  • Sugar 12
  • Protein 27
  • Fat 14
  • Fibre 8
  • Salt 0.7

Ingredients

  • 500g pasta
  • 120g can tuna in olive oil
  • 1 large onion, chopped
  • 500ml milk
  • 4 tbsp flour
  • 150g extra mature cheddar, grated
  • ½ tsp mustard powder
  • 325g can sweetcorn, drained
  • 2 tomatoes, halved and sliced

Method

  1. Put the pasta in a large pan of boiling water and cook following pack instructions. Meanwhile, put the oil from the can of tuna in a saucepan with the onion and fry for 5 mins. Pour the milk on top of the onions and whisk in the flour. Keep cooking, whisking all the time, until the sauce thickens. Off the heat, stir in the tuna, 100g of the cheese and the mustard powder.

  2. When the pasta is cooked, drain it and tip into the sauce along with the sweetcorn. Season, then pile into a large ovenproof dish.

  3. Heat the grill to high. Tuck the tomato slices in and around the pasta so they stick out, then scatter the remaining cheese over the top. Grill for 5-10 mins until golden, crispy and bubbling.

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