Tuna bake : This Tuna Bake Pasta is the ultimate comfort food—creamy, cheesy, and packed with flavorful tuna goodness! With tender pasta coated in a rich, savory sauce and baked to golden perfection, this dish is a quick and satisfying meal perfect for weeknights.
Why You’ll Love This Recipe
- Quick and Easy: Minimal prep and pantry staples make this an effortless meal.
- Budget-Friendly: Tuna, pasta, and cheese are affordable and widely available ingredients.
- Great for Leftovers: It tastes even better the next day and is perfect for meal prep.
- Customizable: Add veggies, swap ingredients, or play with seasonings to make it your own.
Tips and Tricks for the Best Tuna Bake
- Undercook the Pasta: This keeps the pasta from turning mushy as it bakes.
- Drain the Tuna Well: Excess liquid can make the bake watery.
- Use Fresh Cheese: Grate your own cheese for the best melt and flavor.
- Add a Crunchy Topping: Mix breadcrumbs with a bit of melted butter for a golden, crispy crust.
- Broil for Extra Crispness: For an extra-crispy top, broil for the last 2-3 minutes, watching carefully to avoid burning.
Variations to Try
- Healthy Tuna Bake: Swap regular pasta for whole wheat or chickpea pasta, and use a lighter sauce made from Greek yogurt and low-fat cheese.
- Gluten-Free Version: Use gluten-free pasta and breadcrumbs. Make sure your sauce is gluten-free, too.
- Keto-Friendly: Skip the pasta and use cauliflower florets or zucchini noodles as a low-carb alternative.
- Spicy Tuna Bake: Add sliced jalapeños and extra chili flakes for a kick.
- Mediterranean Style: Incorporate chopped artichokes, feta cheese, and fresh dill for a refreshing twist.
How to Serve Tuna Bake
Tuna Bake is versatile and can be served in various ways:
- Simple and Classic: Pair it with a fresh side salad dressed in a light vinaigrette.
- With Garlic Bread: Perfect for soaking up the creamy sauce.
- As a Lunch Option: It makes a filling lunch on its own or in a wrap for something different.
How to Store and Reheat Tuna Bake
Storing:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Tuna Bake freezes well! Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.
Reheating:
- Oven: Reheat in a preheated oven at 350°F (175°C) for 20-25 minutes, covered with foil to prevent drying out.
- Microwave: For a quicker option, reheat individual portions in the microwave, though the texture may not be as crispy.
Recipe FAQs
Can I Make Tuna Bake Ahead of Time?
Yes! Assemble the bake, cover it, and refrigerate for up to 24 hours before baking. You may need to add an extra 10 minutes to the baking time if cooking straight from the fridge.
Can I Use Fresh Tuna Instead of Canned?
Absolutely. Cook and flake fresh tuna fillets, but note that it will add prep time and a richer flavor profile.
What Can I Use Instead of Cream of Mushroom Soup?
You can substitute with cream of chicken soup or make a homemade béchamel sauce using butter, flour, and milk.
Is Tuna Bake Kid-Friendly?
Most kids love the cheesy, mild flavors of Tuna Bake. To make it even more appealing, consider adding extra cheese or a sprinkle of crushed potato chips on top.
Tuna Bake Pasta
Tuna bake : This Tuna Bake Pasta is the ultimate comfort food—creamy, cheesy, and packed with flavorful tuna goodness
Ingredients
- 14 oz (400 g) rigatoni or any short pasta
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 3 tablespoons (45 g) plain flour
- 2 tablespoons (40 g) unsalted butter
- 1 medium red onion, finely diced
- ½ teaspoon salt
- 7 oz (200 g) low-fat sharp cheddar, shredded
- 1 cup (165 g) sweetcorn
- 2 ½ cups (600 ml) semi-skimmed milk
- 10.5 oz (300 g) albacore tuna, drained and flaked
- Fresh parsley, for garnish
Instructions
- Start by bringing a large pot of salted water to a boil and cook the rigatoni until it’s al dente. Drain and set aside.
- In a large pan or Dutch oven, melt the butter over medium heat. Add the diced red onion and sauté for 2-3 minutes, stirring until soft.
- Whisk in the flour until you have a thick paste, then gradually pour in the milk, whisking continuously to keep it smooth. Let the sauce simmer for 1-2 minutes until it thickens.
- Season the sauce with salt, pepper, and Dijon mustard. Turn off the heat and stir in most of the shredded cheddar, saving a bit for topping.
- Gently fold the cooked pasta into the sauce, then add the flaked tuna and sweetcorn. Mix until well combined.
- Transfer the mixture into a baking dish and sprinkle the reserved cheddar on top. Bake in a preheated oven at 390°F (200°C) for about 15 minutes, or until the cheese is bubbly and golden.
- Garnish with freshly chopped parsley and serve hot. Enjoy the creamy, cheesy goodness with your favorite side salad or a slice of crusty garlic bread!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 549Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 87mgSodium 385mgCarbohydrates 61gFiber 2gSugar 6gProtein 56g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Tuna Bake is more than just a simple meal; it’s a heartwarming dish that brings families together. Whether you’re making it as a weeknight staple or a potluck favorite, this recipe is sure to become a beloved part of your meal rotation. Play around with the variations, and don’t forget to share your creative spins on this classic!
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