Creamy Tuna Pasta

Ingredients

• 283 g (10 oz; about 4 cups)bow-tie pasta (farfalle)
• 75 g (5 tablespoons)butter
• 75 g (½ cup)red pepper, chopped
• 227 g (8 oz)white or chestnut mushrooms, sliced
• 3spring onions, white and green parts chopped
• 40 g (⅓ cup)plain flour
• 480 ml (2 cups)milk
• 240 ml (1 cup)chicken stock
• 340 g (12 oz; 2 cans)tinned tuna in water, drained and flaked with a fork
• 50 g (½ cup)freshly grated Parmesan
• 0.6 g (⅛ teaspoon)cayenne pepper
• to tastesalt and freshly ground black pepper
• 25 g (¼ cup)freshly grated Parmesan
• 8 g (2 tablespoons)chopped parsley (optional)
• 35 g (⅓ cup)panko breadcrumbs
• 28 g (2 tablespoons)butter, melted

Instructions

1. 1

   Prepare ingredients

   Measure and prepare all the ingredients before you start; the cooking moves quickly once the pasta and sauce are under way.

2. 2

   Ready the dish

   Set out an oven-safe baking dish with a capacity of about 1.9 litres (2 qt).

3. 3

   Cook the pasta

   Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet directions, making sure it is fully cooked since it will not cook further in the oven. Drain well and return it to the cooking pan.

4. 4

   Make the sauce

   Meanwhile, melt the butter in a large frying pan over a medium heat. Add the red pepper and cook for about 2 minutes, until softened. Add the mushrooms, spring onions and a little salt. Cook, stirring regularly, for about 5 minutes, until the mushrooms are tender and their juices have evaporated. Sprinkle in the flour and stir well, then cook for about 45 seconds. Stir in the milk and stock and bring to the boil, stirring regularly. Lower the heat to medium-low and simmer for about 3 minutes, until the sauce thickens enough to coat the back of a spoon. Take the pan off the heat and stir in the tuna, 50 g Parmesan and cayenne. Mix the sauce into the pasta and season with salt and pepper to taste.

5. 5

   Add the topping

   Spoon the pasta into the oven-safe dish. Scatter over 25 g Parmesan and the parsley, if using. Mix the melted butter with the panko and sprinkle it over the top.

6. 6

   Brown and serve

   Place the dish under the oven grill until the topping is nicely golden, about 2–3 minutes. Serve.

What is creamy tuna pasta?

Creamy tuna pasta is a familiar American-style supper of pasta, tinned tuna and a savoury sauce. This version has the flavours of a tuna pasta bake, but most of the cooking happens on the hob; the grill is used only to colour the topping.

Farfalle catches the sauce in its folds, while mushrooms, red pepper and spring onions add savoury depth and a little sweetness. Parmesan brings saltiness to the creamy sauce and the crisp panko finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 364 calories, 21g protein, 38g carbs, 14g fat.

The pasta supplies most of the carbohydrates, while butter, milk, Parmesan and the breadcrumb topping contribute much of the fat. Tuna provides much of the protein, with smaller amounts from the milk and cheese. Pair a serving with green vegetables or salad for a more balanced plate.

Get set before cooking

Mise en place: Measure and chop the ingredients before heating the pan. Once the flour is stirred in, the sauce needs regular attention as it comes together quickly.

Dish choice: Use an oven-safe dish of about 1.9 litres (2 qt), ready before you start. The dish only needs to withstand a short time under the grill.

Build the sauce

Cook the vegetables: Give the pepper about 2 minutes to soften, then cook the mushrooms and spring onions until the mushroom liquid has evaporated. This keeps excess moisture from thinning the sauce.

Thicken gently: Stir the flour into the vegetables and cook it for about 45 seconds before adding the milk and stock. Simmer until the sauce coats the back of a spoon, then take it off the heat before adding the tuna and Parmesan.

Cook the pasta fully

Pasta doneness: Follow the packet timing and cook the farfalle until fully done. It will not have another long spell in the oven, so do not leave it undercooked expecting it to soften later.

Drain well: Remove excess water before returning the pasta to its pan. This helps the creamy sauce cling rather than becoming diluted.

Finish with a crisp topping

Panko coating: Mix the breadcrumbs with melted butter so they can brown evenly under the grill. Scatter the mixture over the pasta rather than stirring it into the sauce.

Watch closely: The topping takes only about 2–3 minutes to turn golden. Stay by the oven, as grill intensity can vary and the crumbs can darken quickly.

What to serve alongside

Fresh side: A green salad or simply dressed leafy vegetables add a crisp contrast to the creamy pasta. Keep the dressing light so it does not compete with the Parmesan sauce.

Extra vegetables: Steamed green beans or broccoli also make an easy accompaniment. Serve them alongside rather than mixing them into the dish if you want to keep the breadcrumb topping crisp.

Recipe notes & tips

• Drain the tuna thoroughly so it does not add extra liquid to the sauce.
• Use freshly grated Parmesan if possible, as it stirs readily into the warm sauce.
• Stir regularly as the milk and stock come to the boil to help prevent the sauce catching.
• Season the sauce after adding the tuna and Parmesan, since both can bring saltiness.
• Keep the dish under the grill only until the panko is golden, about 2–3 minutes.

Variations

• Use cheddar: Replace the Parmesan in the sauce with an equal amount of grated mature cheddar.
• Add peas: Stir cooked peas into the pasta with the tuna for extra sweetness.
• Change the mushrooms: Use chestnut mushrooms in place of white mushrooms, or vice versa.
• Skip the parsley: Leave it out if you do not have fresh parsley to hand.
• Make it peppery: Add a little more cayenne if you prefer a stronger heat.

Common mistakes to avoid

• Undercooking the pasta: Cook it fully to the packet directions because it will not bake further.
• Leaving mushroom liquid in the pan: Cook until it evaporates so the sauce is not unnecessarily thin.
• Adding the liquid too quickly: Stir in the milk and stock while mixing to keep the sauce smooth.
• Boiling the sauce hard: Lower it to medium-low once it boils and simmer until it coats a spoon.
• Walking away from the grill: Check the topping closely because it can brown in just 2–3 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot in the microwave or in an oven-safe dish; the panko will be less crisp after storage.

Frequently asked questions