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Pasta with tuna, tomato & cheese


  • Preheat oven to 220°C fan forced (240°C normal).
  • To make Mornay sauce, melt the butter in a large heavy-bottomed pot, add the flour and gently cook, continually whisking. Add the boiling milk all at once, stir well and add then add seasonings with 2 good handfuls grated cheese and the cream. Cook until the cheese has melted, continually whisking.
  • At the same time, cook the pasta in boiling water until almost al dente. Drain well and add to the Mornay sauce with the parsley, tuna and mustard. Gently toss.
  • Then layer the pasta into an ovenproof dish with the tomato cooking sauce. Sprinkle with more grated cheese and cook in the oven for about 10 mins until golden.
  • Serve with a simple green salad on the side.


  • 100 gm butter
  • 100 gm plain flour
  • 1 litre hot milk
  • sea salt & freshly ground paper
  • grated tasty cheese
  • a good slurp of cream (optional)
  • 400 gm pasta shells
  • 2 tbsp chopped Italian (flat leaf) parsley
  • 1-2 cans tuna, drained well & flaked
  • 2 tspn Dijon mustard
  • Italian tomato cooking sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm