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Baked tuna & sweetcorn pasta


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat the butter in a heavy-bottomed pot and gently sauté the onion, celery and garlic until tender, regularly stirring.
  • Add the corn and stir well.
  • Then add the flour, mix well and cook for a few minutes, regularly stirring.
  • Add the hot milk all at once and whisk well. Gently cook for about 5-10 mins until thickened.
  • Then add a good handful of grated cheese and seasonings. Whisk and briefly cook.
  • Add the cooked pasta, stir well and turn off the heat.
  • Then add the parsley and tuna. Gently toss and transfer the mixture to a large gratin (or any ovenproof dish). Sprinkle more grated cheese on top, if you like, and cook in the oven for about 15-20 mins until golden brown and bubbling.
  • Serve with a simple salad on the side.


  • 2 heaped tbsp butter
  • 1 onion, chopped
  • 1 celery stalk, diced
  • 1 garlic clove, crushed
  • kernels from 3 large corn cobs
  • 2 tbsp plain flour
  • 2 cups hot milk
  • grated tasty cheese
  • sea salt & freshly ground pepper
  • 400 gm small elbow pasta (or similar), cooked & tossed in a little olive oil
  • 1 tbsp chopped fresh parsley
  • 2 mediumn-large cans tuna, drained & flaked

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
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    1 cup250 ml
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