Recipe Background
There are tuna bakes, there are great tuna bakes, and then there is Not Your Auntie's Tuna Bake. This bake is special. It's the most tender pasta, the creamiest sauce, and the most savory tuna all mixed together. The cheese is melted and mature and the sweetcorn adds a little sweetness and brightness, while the toasty breadcrumbs make Not Your Auntie's Tuna Bake something incredible. This isn't like the tuna casseroles you remember; it's much better!
There are tuna bakes, there are great tuna bakes, and then there is Not Your Auntie's Tuna Bake. This bake is special. It's the most tender pasta, the creamiest sauce, and the most savory tuna all mixed together. The cheese is melted and mature and the sweetcorn adds a little sweetness and brightness, while the toasty breadcrumbs make Not Your Auntie's Tuna Bake something incredible. This isn't like the tuna casseroles you remember; it's much better!
Ingredients
- 14 ounces penne pasta
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk at room temperature
- 1 cup vegetable stock
- 1 teaspoon Dijon mustard
- salt to taste
- white pepper to taste
- 1/4 teaspoon onion powder optional
- 1/4 teaspoon garlic powder optional
- 2 cups sharp mature cheddar grated
- 2 (5-ounce) cans tuna chunks drained
- 1 (7-ounce) can sweet corn drained
- 1 slice bread pulsed into crumbs
- black pepper to taste
- cooking spray
- fresh chives finely diced, for serving
Directions
- Preheat the oven to 390 degrees F.
- Cook the pasta in salted boiling water until al dente, according to package directions. Don't drain until the sauce is ready.
- In a large deep pan over medium heat, melt the butter.
- Whisk the flour into the butter until the raw flour smell disappears, about 1 minute.
- Gradually add the milk to the butter mixture, whisking constantly to avoid lumps.
- Whisk the stock into the milk mixture and simmer until the sauce thickens slightly, about 3 minutes.
- Stir the mustard, the salt, the white pepper, the onion powder, and the garlic powder into the sauce mixture.
- Turn off the heat and stir the cheese into the sauce mixture.
- Fold the tuna and the sweet corn into the sauce mixture, being gentle to keep the tuna from turning into mush.
- Pour the mixture into a 9x13-inch baking dish and level it out with a wooden spoon.
- Top the mixture with the breadcrumbs, the salt, and the pepper.
- Spray the top of the casserole with cooking spray.
- Bake the casserole until golden and crispy on top, about 20 minutes.
- Garnish with the fresh chives and serve.
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