Crunchy-melty tuna and broccoli pasta bake
- March 2018
- Serves 6-8
- Hands on time 45 min, Oven time 30 min
This gorgeous pasta bake is exactly what is says on the tin: crunchy, melty, oozy loveliness. Note: second helpings are likely.
Or, try our ever popular easy tuna pasta recipe – with spring onions, sweetcorn and mayo.
- 21.9g (10.4g saturated)
- 61.5g (8.3g sugars)
- 2 red onions, finely chopped
- 3 tbsp white wine vinegar
- 500g macaroni
- 300g tenderstem broccoli, roughly chopped
- 1 tbsp olive oil, plus extra for drizzling
- 40g butter
- 40g plain flour
- 600ml semi-skimmed milk
- 1 tbsp dijon mustard
- 150g cheddar, grated
- 75g gruyère, grated
- 3 tbsp capers, drained
- 2 x 185g tins tuna in oil, drained and flaked
- Small bunch fresh flatleaf parsley, roughly chopped
- 2-3 slices stale sourdough bread, torn into chunky pieces
You’ll also need…
- 2.5 litre ovenproof baking dish
- Heat the oven to 200°C/180°C fan/gas 6. In a small bowl, combine the chopped onions and vinegar, then set aside (this helps to mellow the flavour of the onion).
- Bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Add the broccoli to the pasta pan 2 minutes before the end of the reduced cooking time. Drain both and return to the pan, drizzle over a little olive oil, then stir and set the pan aside.
- While the pasta is cooking, make the white sauce. Melt the butter in a large saucepan over a medium heat. Add the flour and stir to make a roux, then cook for 1-2 minutes. Remove from the heat and gradually add the milk, stirring well after each addition to ensure there are no lumps. Return to the heat, bring to the boil, stirring constantly, then simmer for 2 minutes until thickened. Remove from the heat, stir in the dijon mustard, 100g cheddar and 50g gruyère and allow to melt.
- Drain the chopped onion (discard the vinegar) and add to the white sauce in the pan along with the drained pasta and broccoli, capers, tuna and half the parsley. Transfer to a large ovenproof dish, then scatter over the remaining cheeses. Toss the sourdough chunks in 1 tbsp oil, then sprinkle over the top (see Make Ahead). Bake for 30 minutes until the croutons are golden and the bake is bubbling. Serve scattered with the remaining chopped parsley.
We made this recipe using good quality pole-and-line-caught tuna, certified with the MSC logo.
Make and assemble the bake up to 2 days ahead and keep covered in the fridge until ready to bake. Add an extra 10-15 minutes to the cooking time to ensure the pasta is hot throughout.
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