Tuna Pasta Bake

• 320 gtinned tuna in water, drained
• 100 gfrozen peas, thawed
• 1onion, finely chopped
• 1 tbspolive oil
• 300 gdried penne
• 150 gsweetcorn
• 40 gplain flour
• 50 gfresh breadcrumbs
• 500 mlmilk, warmed
• 40 gbutter
• 200 gmature cheddar, grated
• 1 tspDijon mustard
• 1 tsplemon zest (optional) (optional)
• 1courgette, diced
• Fine salt and black pepper

Method

1. 1Preheat the oven to 200°C fan. Cook the penne in well-salted boiling water for 2 minutes less than the packet time so it stays firm; drain and set aside.
2. 2Heat the oil in a frying pan and soften the onion for 6–8 minutes. Add the diced courgette and cook for 5–6 minutes, stirring, until tender. Stir in the tuna, sweetcorn and peas, take off the heat and fold through the drained pasta.
3. 3Melt the butter in a saucepan, stir in the flour and cook for 1–2 minutes to form a pale roux. Gradually whisk in the warmed milk until smooth, then simmer for 3–4 minutes until glossy and thick enough to coat the back of a spoon.
4. 4Take off the heat and stir in most of the grated cheddar, the Dijon and the lemon zest if using. Season generously with salt and pepper; taste it, it should be sharp and savoury.
5. 5Pour the sauce over the pasta mixture and fold through until every piece is coated. Tip into a 2-litre ovenproof dish, scatter the remaining cheddar over the top, then the breadcrumbs.
6. 6Bake for 20–25 minutes until the top is deep golden and the edges are bubbling. Rest for 5 minutes so it firms up enough to spoon cleanly.

Per serving

kcal

936

protein

50.3g

fibre

6.7g

carbs

93.1g

fat

39.5g