Tuna Bake

• servings: 5 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

Crunchy top:

25g / 1.5 tbsp butter (, melted)

1/2 cup (60g) panko breadcrumb

1/4g (25g) parmesan (, finely grated)

1/4 tsp salt

Ingredients:

350g penne pasta (or other short pasta)

50g butter

3 garlic cloves (, finely minced)

50g flour (, plain/all purpose)

1L milk

2 tsp chicken stock powder

1/2 cup (50g) parmesan

1/2 tsp each mustard powder, onion and garlic powder (fresh sub half amounts)

425g canned tuna (, preferably in oil, drained

400g pineapple pieces

400g canned corn (, drained)

Directions

Preheat oven to 180°C

Crunchy Topping - Mix together.

Cook pasta per packet directions MINUS 1 minute. Drain and return to pot.

White Sauce - Melt butter in a large pot over medium heat.

Add garlic and cook for 30 seconds.

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.

Add Vegeta, mustard, onion and garlic powder, whisk.

When the milk starts to heat up, whisk constantly to make sure the white sauce doesn’t catch on the base.

After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon. Remove from stove and stir in parmesan.

Assemble & Bake - Add tuna into pasta and flake into large chunks with fork.

Add corn, pineapple, pour over sauce, then gently stir.

Scrape into baking dish, top with Crunchy Topping.

Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives or parsley if on hand and serve!

Nutrition

• Calories: 659 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Cholesterol: 73 mg
• Sodium: 1374 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 3 g
• Total Sugars: 12 g
• Protein: 41 g