Name: Tuna Cheesy Pasta Bake
Yield: Serves 4–6
Ingredients: 400 g (14 oz) dried pasta (I use penne or conchiglie); Handful of parsley, finely chopped (optional); 2 × 145-g (5½-oz) tins tuna in spring water, drained; 1 teaspoon Dijon or English mustard; 200 g (7 oz) mature Cheddar cheese, grated (shredded); 50 g (1¾ oz) plain (all-purpose) flour; 75 g (2½ oz) panko breadcrumbs (optional); 250 g (9 oz) frozen peas (frozen sweetcorn kernels also work well); 500 ml (17 fl oz) whole (full-fat) milk; 50 g (1¾ oz) butter

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

Before I met my partner, Gareth, I always made tuna pasta bake this way. He thought it was sacrilegious because he preferred the tomato-based version (which I included in my first book, The Tinned Tomatoes Cookbook). However, I’ve since won him round and we both love both versions, so we flick between the two. This one still holds a special place in my heart though.

Ingredients

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Ingredients

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