How To Make Tuna Pasta Bake

Step 1: Make White Sauce

Now, the idea is that you've already got some penne here, but rigatoni, so whatever you want. It's cooked, it's left over from the night before, you want to do something with it. So, that was just to show you what penne looked like before it was cooked.

Blanch that in boiling water. As soon as it's cooked, take it out of the pan and if you cooked too much from the night before, straight into another pan, add a little bit of olive oil - done!

Right, in this pan here, we're going to make a bechamel which is a white sauce.

So, I'm going to pop some butter in 50 g. The secret of making a white sauce is to melt the butter first. Don't put the butter in with the flour because all that will happen is the flour will burn.

So, I'm just going to whisk that through, and as soon as it's completely melted, I'm going to add the flour. Equal quantities is what they say. So, what this does is create a roux that will thicken out the sauce, which is going to be a white sauce which will include milk.

The reason I'm taken it off the heat is that it's easy for the butter and flour to burn. And I'm not just going to add that milk 600 ml. Now, this bit does take a little bit of time.

It requires a little bit of patience. So for the next couple of minutes, I'm just going to whisk this until it's cooked through to a nice thick sauce, almost until you obviously start consistency. So then, you come back and carry on.

Well, that sauce is now lovely and thick. I'm going to add most of the cheese to that, 250 g cheddar, and just give it a good old whisk. Some sweet corn, 330 g, these are all store cupboard ingredients we're cooking with, and some tinned tuna, 300 g.

Tinned tuna works so much better than fresh tuna. There are things like this in salad nicoise and yet just on the grill, nothing quite like a nice piece of tuna.

Step 2: Mix with Pasta

Alright, so that goes - that mix- can go into the pasta. And I'm going to give that a good old mix. I'll start here with my slotted spoon.

Give that a good old mix. I'm just going to add (Let's turn this down so I don't burn my arm off. I'll need that for future recipes) a nice bit of black pepper and a little bit of seasoning.

Right. So, this is just going to go straight into the dish. I'm not going to put all of it in because the dish is probably a bit smaller than the ingredients I have.

And the final thing is to add some grated cheese on top. I'm going to stick that in the oven for about 15 minutes.

Step 3: Place in Oven

Ladies and gentlemen, I'm telling you this is going to be a lovely pasta tuna bake. Oh, that is perfect store-covered cooking at its best. A perfect tuna pasta bake.