Mediterranean Tuna Pasta Bake
60% authentic · Mediterranean-inspired
A vibrant twist on the classic, incorporating Mediterranean flavors like olives, sun-dried tomatoes, and herbs, with a lighter, lemon-infused sauce.
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Ingredients
- Rigatoni or fusilli pasta250g
- Canned tuna in olive oil, drained2 x 150g cans
- Butter30g
- Plain flour30g
- Milk400ml
- Vegetable broth100ml
- Sun-dried tomatoes in oil, drained and chopped50g
- Black olives, pitted and halved50g
- Lemon zest1 tsp
- Dried oregano1 tsp
- Parmesan cheese, grated50g
- Breadcrumbs30g
- Fresh parsley, chopped (for garnish)1 tbsp
- Saltto taste
- Black pepperto taste
- Waterfor boiling pasta
Steps
- 1
Preheat oven to 190°C (170°C fan/Gas Mark 5).
- 2
Cook pasta in boiling salted water until al dente. Drain.
- 3
Melt butter in a saucepan, stir in flour, cook for 1 minute. Gradually whisk in milk and broth until smooth. Simmer for 5 minutes until thickened.
- 4
Stir in drained tuna, sun-dried tomatoes, olives, lemon zest, oregano, and most of the Parmesan cheese. Season with salt and pepper.
- 5
Add cooked pasta to the sauce and mix well.
- 6
Pour into an ovenproof dish. Mix breadcrumbs with remaining Parmesan and sprinkle over the top.
- 7
Bake for 20-25 minutes until golden and bubbling. Garnish with fresh parsley before serving.
