Because everybody has a can of tuna, pasta, canned tomato and some sort of dried herbs in the depths of their pantry, everybody should have one wickedly delicious Tuna Pasta Bake recipe up their sleeve!
Pasta baked in a homemade tomato sauce topped with melted cheese, this Tuna casserole is juicy and full of flavour and bears no resemblance to the usual acts of desperation associated with canned tuna meals! After a CREAMY tuna pasta bake? Try Tuna Mornay!
Tuna Pasta Bake
Confession: I say “Everybody has a can of tuna” but I don’t. Well, I do have lots. But it’s not for me. It’s for Dozer. So on the odd occasion that I do want tuna, I swipe his.
So here’s the truth. This Tuna Pasta Bake in these photos is made with Dozer’s tuna. 😂
Oh, just to be clear – it’s normal human tuna. Whatever is on special at the time, and I get the little cans so I had to use a bunch of them to make this big batch of Tuna Pasta Bake.
You should have seen the look on his face as I was popping open can after can. His eyes were sparkling and he was wriggling like a puppy with excitement, thinking Christmas had come early. Then his tail slowly started sagging as he realised it was going into something I was making, and not into his food bowl!
I grew up in a household where I was sent to school with bento boxes when all I wanted was a peanut butter sandwich. So I totally missed the Tuna Mornay experience that many of my friends shudder at the memory of – some sort of white sauce in a jar mixed with pasta and tuna, then baked.
I shudder at the description.
And while actually, I do enjoy Tuna Mornay (made from scratch – use this Seafood Gratin recipe but sub tuna for seafood), I prefer this tomato based Tuna Pasta Bake.
This recipe is almost a guide so I’ve provided suggestions for substitutions. Basically, you need tuna, pasta, canned tomato or passata and/or tomato paste, some sort of dried herb or spices, garlic or onion (or leek / shallots/scallions/green onions or eschallots) and that’s it. Everything else you see in the recipe is something that takes it up a notch, they aren’t deal breakers.
If that makes sense? 🙂
To be honest, my favourite part of this Tuna Pasta Bake is that golden crust on the surface. Yes, it is fantastic with a sprinkling of cheese, but even without it, it’s still fantastic (try panko or breadcrumbs if you don’t have cheese). Your mind will be telling you that it’s Cooks’ Privileges to pick at the top, but don’t do it because if you start, you may find you’ve picked all the surface off before it gets to the table.
Now that wouldn’t be very fair, would it? 😉 – Nagi xx
WATCH HOW TO MAKE IT
Tuna Pasta Bake recipe video!
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Tuna Pasta Bake
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 small onion , finely diced
- 800g / 28 oz crushed tomato (Note 1)
- 1 tbsp tomato paste (optional, thickens sauce slightly)
- 3/4 cup (185ml) water (Note 2)
- 1 tbsp Italian mixed herbs , or other dried herbs of choice
- 1 tsp salt
- 1/2 tsp black pepper
- 425g / 15 oz can chunk tuna (preferably in oil), drained (Note 3)
- 200g / 7 oz spiral pasta (or other pasta of choice)
- 1 1/2 cups (150g) shredded mozzarella cheese (Note 4)
- Olive Oil , for drizzling
Instructions
- Preheat oven to 180C/350F.
- Cook pasta per packet directions, minus 1 minute. Drain, rinse under tap water to stop it sticking together, set aside.
- Meanwhile, make the sauce. Heat an ovenproof skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
- Add tomato, water, herbs, salt and pepper and tomato paste if using. Stir, bring to simmer, lower heat to medium and simmer energetically for 5 minutes (stir every now and then) until it thickens.
- Adjust salt to taste. Also add a touch of sugar if it tastes a bit sour (depends on quality of tomato).
- Turn the stove off, add pasta, stir in.
- Add tuna and GENTLY stir it in - don't break up the tuna so it disintegrates into mush. Leave some chunks on the surface (nice when it is golden).
- Drizzle with oil, top with cheese then bake for 20 minutes until golden and you get those nice crusty bits you see in the photos.
- Stand for 3 minutes then serve!
Recipe Notes:
- 700g / 1.2 lb tomato passata or American Tomato Sauce (NOT Aussie / UK Tomato Sauce)
- 400g/14 oz crushed tomato + 1.5 cups chicken or vegetable broth + 3 tbsp tomato paste + 2 tsp sugar 2. Broth - If you have chicken or vegetable broth, that would be a terrific addition, or add a crumbled bouillon cube or 1 tsp chicken or vegetable powder. 3. Tuna - I find Tuna in oil has better flavour for a recipe like this, but any canned tuna or salmon is great for this recipe. "Chunk tuna" is my preferred because it comes in chunks which I think is nicer than the fragile tuna that disintegrates through the pasta. 4. Tomato paste thickens the sauce slightly which is what I used in the recipe I made for the photos. I did not use it in the recipe video - but you can see that it's still lovely and tomatoey, not watery and thin. 5. Topping - Try using 3/4 cup panko / breadcrumbs sprinkled with salt and drizzled with oil instead of cheese. Crunch is fantastic! 6. STEP IT UP A NOTCH: Finely chop 2 anchovies and add them in with the onion, they will disintegrate and add a savouriness that is no fishy at all. Add 1 tsp of red pepper flakes - or more if you dare! Use Chicken or vegetable broth in place of the water and stir through fresh basil with the pasta. This is no longer a basic pantry Tuna Pasta Bake, but I thought I'd share what I do if I am making an effort! 7. DIET TUNA PASTA BAKE - pursuant to reader request, here are recipe adjustments for a healthier version with 251 calories per serving (5 servings), 23g carbs: Reduce oil to 2 tsp, add 1 cup each finely chopped carrot and celery plus 1.5 cups diced zucchini with the onion and saute on low heat for 10 minutes until soft and sweet. Then proceed with recipe but REDUCE pasta to 100g/3.5 oz and stir through 2 handfuls of spinach when you add the pasta. Spray surface with oil then top with low fat mozzarella. Healthy AND delicious!!! 8. Make ahead - best way to make ahead for freezing:
- cook and cool pasta
- make sauce per recipe, add extra half cup water at end. Cool.
- assemble per recipe, cover then freeze. Thaw before cooking.
Nutrition Information:
LIFE OF DOZER
It’s been 13 days since he shredded his paw when he bolted across a bed of oysters in pursuit of a pelican (🙄) and it’s still not fully healed because this dog is unable to refrain from bolting around the yard like a psycho when he goes out to pee.
As an alternative to getting stitches, he’s currently on chill-pills in an attempt to keep him quieter during the days. So he’s spending his days half asleep, like this.
I want his life.
Made tonight with the passata and added some capers and minced garlic… So more of a putanessca. Really tasty.
Sounds fabulous Kristy!
I made this for the third or fourth time and added about half a cup of red wine this time and some bay leaves into the sauce. It was the best one I’ve made to date!
Sounds divine Mia!
I used white meat chicken(10 oz can) as my husband does not like tuna.
Sounds great Cathy!
Would this freeze in little portions for the kids?
I’m cooking this tonight it looks delicious I haven’t got mozzarella so I’m going to top mine with panko breadcrumbs ando cheddar to give it a loverly crunch.
Yuuuum!! Hope you love it Irene! N xx
Try using crushed crisps on top. Add flavour and crunch. I used roast chicken flavour
I really want to try this recipe for my in laws but I would want to make it earlier in the day. Am I able to make it earlier in the day and store it in the fridge until ready to go in the oven?
Hi Darcey! It would be best to make the components separately then just mix it before baking, can you do that? 🙂 N x
I think I could do that :). I wanted to make it for them for when they come back from holiday so they don’t have to cook. Thank you x
My kids loved this dish! It came together easily with ingredients I had on hand. Thank you.
That’s great Jocelyn! So pleased to hear that! N x
If you bake a dish like this, cool it, wrap it in foil, then the next day you can take out your portion and heat it in the microwave (cover it to keep mixture in) it will be lovely still and dead quick.
Jose
This is delicious. Only had one tin of tuna thought to make half the recipe and then decided to saute a chopped courgette with the onion.
No mozarella so mixed grated cheddar with fresh bread crumbs and baked golden.
I did add thyme and parsely. Delicious . Thank you nagi
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Thank you so much for sharing your feedback Sandra, I’m so pleased to hear you enjoyed this! N x ❤️
Winner as always, thanks 😉
I’m so pleased to hear that Martin! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
I have made this a few times – my family love it – added a finely diced red chilli as hubby likes a slightly spicy twist – as it was only a small red chilli the kids didn’t notice too much!! Thank you so much for sharing.
I’m so happy to hear that Natasha, thanks so much for letting me know! N xx
I made some slight alterations to the basic recipe as I didn’t have the correct ingredients .
1. Added a finely diced chorizo to the onion while making the tomato sauce.
2. I substituted 250g of smoked salmon off cut pieces for the tuna.
3. Omitted the Italian herbs
Then made the recipe according to the directions.The result had a delicate smoky taste.
PS The smoked salmon off cuts are available in supermarkets ( near the packaged smoked salmon ) and are a cheaper alternative to the slices.
What a great tip, thanks Pam!! N xx
I cooked it tonight. My two young loved it so much. Thx for your cooking presentation which was very helpful to follow how to cook. Most importantly, the canned tuna finally consumed. 🙂
That’s fantastic to hear Susan! Thanks for letting me know – N xx
Hi Nagi,
As always of your recipe, I cooked this , it was turn out super good, easy and simeple.
Thank you so much
Ai
WHOOT!!! Thank you for trying it and taking the time to come back and share your feedback Ai Tang, I truly appreciate it!! 🙂 N xx
Oh my. This is good! I followed your recipe, with these exceptions.
Fresh Thyme, Basil, Rosemarry, and some Caraway seed (When you bit into these, YUM! 1/2 tsp I think. Needs more)
I used the paste, but no water.
And all I had was a six cheese blend. (Mozzarella, Provolone, Asiago, Parmesan, Romano, and Fontina.)
Wonderful recipe!
Terrific to hear Gary! Thanks for letting me know! N x
Hi Nagi
Husband made this Saturday night for dinner and it was really, really lovely. The flavours really came through even with the addition of chilli. So very easy to make and it’s so good that yes, all ingredients are pantry staples.
Absolutely loving your recipes!
Whoot! Love hearing that, especially for things that are love/hate for people. 🙂 I know lots of people have terrible tuna bake memories!!! N xx
Poor Dozer, I hope he feels better soon!
I make a similar recipe to yours, but I add capers and olives. And I don’t add cheese.
My daughter loves it. It’s true that it is better with tuna in oil. It has more flavor.
I would like to try your version. It looks delicious! These are the kind of meals my daughter likes.
Thanks Magi! 😊
Oh now I am very embarrassed, my cheeks are all red! I spelled your name wrong Nagi, sorry !! 🙂 I hate when I do that! But it was just a typo 🙂 The two letters are neighbors … hehe
Gosh don’t be silly! I make hundreds of typos every day! ❤️
Oooh! Capers and olives are a great touch 🙂 And I LOVE that your daughter loves your tuna bake! N xx
This looks absolutely delicious. And Dozer, well he looks pretty content with his place in life. My crazy canine also needs some chill pills – she seems to forget she has arthritis until AFTER she’s bolted around the backyard like a puppy 🙂
😭 The poor poor dear….. have you got her on sardines and other oily fish or fish pills?? Oh! And the other thing is emu oil tablets 🙂 Dozer is on those because he will be prone to arthritis down the track, he has dodgy joints 🙂
Yes, Millie had surgery on her legs when she was just a baby and she was always going to be prone to early onset arthritis. She has fish oil tablets and glucosamine with breakfast. Yum 🙂 She also has stronger medicine for her really bad days. I’ve never heard of emu oil tablets, so I’ll hunt them down. Thanks for the tip and I hope Dozer is better soon 🙂
Yes! Dozer has glucosamine too! And sardines instead of fish tablets. The Emu Oil tablets is a great tip I got from a holistic therapist (I know, I sound crazy, but he’s a dog joint genius and he costs less than half my normal vet!). 🙂
Yes, Millie had surgery on her front legs when she was just a bub and was always going to be prone to early onset arthritis. She has fish oil tablets and glucosamine tablets with breakfast each day. Yum 🙂 She also has stronger stuff for her really bad days. I’ve never heard of emu oil tablets so thanks for the tip.
What a tease you are! Poor Dozer… 😉 But I know the truth…hopped up on drugs or not, he has a VERY happy life.
This is just the kind of thing I go to on a weeknight when my fridge is empty and so are our bellies, but I don’t want to go to the grocery store. I always call it Tuna Puttanesca because it sounds so fancy…haha…very similar to this but with kalamata olives, capers and lots of crushed red pepper mixed in. And, if I have it on hand, topped with feta.
You read my mind – I was going to share a Tuna Puttanesca! I was tossing up, seriously!!!
I made this last night. It was delicious, quick, simple and filling. I had no idea what I was cooking for my hungry bunch and then I saw this recipe, I had all the ingriendents and off I went. All the family was happy! Thanks Nagi!
I’m making your lasagna today (again) now that is absolutely delicious!
You literally just described the exact situation that I hoped that this recipe would be helpful for! 😂 And I am so pleased to hear you enjoy my lasagna, it is one of my absolute personal favourites, that’s why it took me so long to post it! I had to be happy with the photos and video!!!
You really do torture that doggie of yours, Nagi! But something tells me he has a very good life… 😉
I love love love that you posted a really good homemade recipe for tuna pasta bake. This was a staple in our house in the 90s, but Mum always used a packet (bless her!)
But more importantly….which country are you in…?? 😉
She’s your competition! 😉 😀 http://scrummylane.com/about/
By the way, I’m cooking this tonight. 🙂 I don’t have to go to the store at all. FANTASTIC!
I’ll let you know how it turns out later. I think my mom’s favorite with tuna was Creamed Tuna & Peas on Toast. Tasty, hardy, a true rib sticker. It shut all us kids up & took about 20-30 minutes to cook after she got home from work. The simplest recipes are the best! (rambling off :D)
Te he he!!!