Macaroni tuna bake

  • 50 mins cooking
  • Makes 6 Item
  • Print


Macaroni tuna bake
  • 375 gram macaroni pasta
  • 80 gram butter
  • 1/4 cup (35g) plain flour
  • 2 1/2 cup (625ml) skim milk, warmed
  • 425 gram canned tuna in spring water, drained, flaked
  • 1 cup (120g) frozen peas
  • 3 (75g) shallots, finely chopped
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice
  • 1 cup (120g) coarsely grated cheddar cheese
  • 1 cup (70g) stale breadcrumbs


Macaroni tuna bake
  • 1
    Preheat oven to 180°C. Grease six 375ml ovenproof dishes.
  • 2
    Cook pasta in large saucepan of boiling water until tender; drain.
  • 3
    Meanwhile, melt half the butter in a medium saucepan and add flour. Stir over heat until mixture bubbles and thickens slightly. Gradually stir in milk; continue stirring until sauce boils and thickens. Combine sauce, tuna, peas, shallot, parsley, rind, juice and pasta in large bowl.
  • 4
    Spoon mixture evenly into dishes; sprinkle with combined cheese and breadcrumbs. Finely chop remaining batter and add to top of dishes.
  • 5
    Bake about 30 minutes or until browned lightly. Stand 5 minutes before serving.

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