Tuna and corn bake

  • 40 mins cooking
  • Serves 6
  • Print


Tuna and corn bake
  • 200 gram rigatoni pasta
  • 45 gram butter
  • 1 1/2 tablespoon plain flour
  • 2 1/2 cup (625ml) hot milk
  • 1 1/2 cup (180g) coarsely grated cheddar
  • 420 gram canned corn kernels, rinsed, drained
  • 425 gram canned tuna in springwater, drained, flaked
  • 1 cup (120g) frozen peas
  • 2 green onions, finely chopped
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2 tablespoon lemon juice


Tuna and corn bake
  • 1
    Preheat oven to 220°C.
  • 2
    Cook pasta in a large saucepan of boiling water until tender. Drain.
  • 3
    Meanwhile, melt butter in a medium saucepan. Add flour and stir over heat for 1 minute or until mixture bubbles and thickens. Gradually stir in milk. Continue to stir over heat until sauce boils and thickens. Stir in pasta, ⅓ cup of the cheese, corn, tuna, peas, onion, parsley and juice. Season to taste.
  • 4
    Spoon mixture into a 2-litre (8-cup) ovenproof dish and sprinkle with remaining cheese. Bake, uncovered, for 20 minutes or until browned lightly.


Add another ½ cup milk if making several hours ahead, as the sauce will thicken on standing. From cold, bake, covered, at 200°C/400°F for 30 minutes or until heated through then uncover and bake for a further 10 minutes or until browned.

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