Name: Tuna Melt Bake recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Cuisine: australian
Ingredients: 500g penne; 25g butter; 1 small onion, diced; 300ml cream; 300ml sour cream; 2 x 425g tin tuna; 400g tin corn kernels; 3/4 cup mayonnaise; 4 shallots, sliced; 60g butter, extra; 2 tbs plain flour; 400ml milk; 2 cups grated cheese; Pinch of salt and pepper

by Greer Worsley Last updated on 12/06/2019

Toss in a packet of pasta, canned tuna and bechamel sauce and transform them into this easy family weeknight dinner. - Greer Worsley

Ingredients

500g penne
25g butter
1 small onion, diced
300ml cream
300ml sour cream
2 x 425g tin tuna
400g tin corn kernels
3/4 cup mayonnaise
4 shallots, sliced
60g butter, extra
2 tbs plain flour
400ml milk
2 cups grated cheese
Pinch of salt and pepper

Method

Step 1

Preheat oven to 180C. Grease a large baking dish. Cook penne according to packet instructions. Drain and set aside.
Step 2

Heat butter in a frypan over gentle heat and cook onion for 3 - 4 minutes until soft. Add cream and sour cream, bring to the boil, then reduce heat and simmer for 2 - 3 minutes until slightly reduced. Add cooked pasta and stir well. Pour into prepared baking dish.
Step 3

Drain tuna and place in a bowl. Mash well, then add corn, mayonnaise and sliced shallots. Season well with salt and pepper and stir to combine. Spoon onto pasta in baking dish and smooth to form an even layer.
Step 4

Make béchamel sauce by melting butter in a small saucepan over medium heat. Stir in flour and cook for 1 minute, then gradually whisk in the milk to form a smooth sauce. Stir through 1 cup cheese until melted. Pour over tuna layer in baking dish and smooth out evenly. Sprinkle over remaining cup of grated cheese.
Step 5

Bake for 30 minutes until cheese is melted and golden. Slice into squares and serve.

Recipe Notes

from Australia’s Best Recipes team

You can prepare the pasta bake a day or two ahead of time and refrigerate until you are ready to bake it. Allow a little extra time in the oven if baking it straight from the fridge.

This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.