Tuna Pasta Gratin

A simple and comforting recipe with the arrival of bad weather!

  • 350g of penne pasta (or other short pasta) – cook per packet minus 1 min
  • 40g of butter
  • 3 garlic cloves , finely minced
  • 4 tbsp of flour
  • 1 L of milk
  • 2 tsp Vegeta, or chicken or veg stock powder/granulated bouillon
  • 125g of parmesan , finely shredded
  • 1/2 tsp each mustard powder, onion and garlic powder
  • 400g canned tuna , preferably in oil, drained (sub salmon)
  • 400g canned corn , drained (or other veg)
  • CRUNCHY TOPPING – mix: 25g / 1.5 tbsp butter melted, 125g panko breadcrumbs, 75g cup parmesan finely grated, 1/4 tsp salt
  1. Melt butter in a large pot over medium heat. Add garlic, cook for 30 sec.
  2. Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
  3. Add Vegeta, mustard, onion and garlic powder, whisk. Whisk constantly to make sure the white sauce doesn’t catch on the base, 4 – 5 min until sauce thick enough that you can draw a path across the back of a spoon (see video). Stir in parmesan.
  4. Add tuna into pasta, flake into large chunks with fork, add corn, pour over sauce, then gently stir. Scrape into baking dish, top with Crunchy Topping.
  5. Bake 25 min until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!

Take care of yourself and your loved ones. See you soon!

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