Mary Berry’s Tuna Pasta Bake is a comforting, cheesy family meal featuring flaked tuna and sweetcorn in a rich, homemade white sauce. Ideally the pasta should be cooked just until al dente before baking to prevent it from becoming mushy as it absorbs the creamy sauce in the oven.
Mary Berry Tuna Pasta Bake Recipe Ingredients
- 350g (12 oz) pasta shapes (penne, fusilli, or shells)
- 50g (2 oz) butter
- 50g (2 oz) plain flour
- 600ml (1 pint) milk
- 1 tsp Dijon mustard
- 100g (4 oz) mature cheddar cheese, grated
- 2 x 185g cans tuna in oil or brine, drained and flaked
- 1 x 198g can sweetcorn, drained
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper
For the Topping:
- 25g (1 oz) mature cheddar cheese, grated
- 1 bag (approx. 30g) ready-salted crisps (potato chips), crushed
How To Make Mary Berry Tuna Pasta Bake Recipe
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook for two minutes less than the package instructions suggest (so it remains firm). Drain well and set aside.
- Make the Roux: Melt the butter in a large saucepan over medium heat. Stir in the flour and cook for one minute, stirring constantly, to create a sandy paste (roux).
- Create the Sauce: Gradually pour in the milk, whisking vigorously all the time to ensure the sauce is smooth and lump-free. Bring to a boil, then reduce the heat and simmer for two minutes until the white sauce has thickened.
- Cheese and Flavor: Remove the pan from the heat. Stir in the mustard and the one hundred grams of grated cheddar cheese until melted. Season with salt and plenty of black pepper.
- Combine: Add the drained pasta, flaked tuna, drained sweetcorn, and chopped parsley to the cheese sauce. Stir gently until everything is evenly coated in the creamy mixture.
- Assemble: Transfer the mixture into a large, shallow ovenproof baking dish. Level the surface with the back of a spoon.
- Top and Bake: Sprinkle the remaining twenty-five grams of cheese over the top. Crush the bag of ready-salted crisps in your hands and scatter the crumbs over the cheese. Bake in a preheated oven at 200°C (180°C fan/Gas 6) for twenty to twenty-five minutes until the top is golden and the sauce is bubbling.
Recipe Tips
- The Crisp Topping: Using crushed crisps (potato chips) instead of breadcrumbs is a signature Mary Berry trick. It adds a salty, savory crunch that stays crispier than breadcrumbs under the grill.
- Tuna Choice: Use tuna chunks in oil for a richer flavor, or tuna in spring water/brine for a lighter taste. Ensure it is drained thoroughly so the sauce doesn’t become watery.
- Sauce Consistency: The white sauce should be relatively thick before baking. If it seems too runny, simmer it for an extra minute. The pasta will absorb some moisture in the oven.
- Vegetable Add-ins: While sweetcorn is the classic addition, you can also stir in a handful of frozen peas or diced red peppers for extra color and nutrition.
What To Serve With Mary Berry Tuna Pasta Bake
Pasta bake accompaniments are simple, fresh additions frequently served to balance the heavy, cheesy nature of the casserole. Ideally the garlic bread should be baked until the edges are dark brown to provide a sturdy texture that complements the soft pasta.
- Mary Berry Green Salad with vinaigrette
- Warm garlic bread or cheesy dough balls
- Steamed broccoli florets or green beans
- A glass of light, dry white wine
How To Store Mary Berry Tuna Pasta Bake
- Refrigerate: Store leftovers in an airtight container or cover the dish with foil in the fridge for up to two days.
- Reheat: Reheat individual portions in the microwave until piping hot. You can also reheat the whole dish in the oven at 180°C for twenty minutes (cover with foil to stop the topping from burning).
- Freeze: This bake freezes well before the final baking stage. Assemble the dish (without the crisp topping), wrap tightly, and freeze for up to three months. Thaw overnight, add the crisps, and bake.
Mary Berry Tuna Pasta Bake Nutrition Facts
- Calories: 480 kcal (per serving)
- Carbohydrates: 45g
- Protein: 24g
- Fat: 22g
- Fiber: 3g
- Sugar: 6g
Nutrition information is estimated per serving based on 4 generous servings.
FAQs
Yes, canned red salmon works beautifully and adds a slightly more premium flavor. Ensure you remove any skin or large bones before adding it to the sauce.
While homemade sauce is superior, in a rush you can use a tub of fresh cheese sauce or a jar of white lasagna sauce, though the flavor will be less rich.
It is one of Mary Berry’s most family-friendly recipes. The creamy sauce and sweetcorn usually appeal to children, and you can omit the mustard if they are sensitive to strong flavors.
Try More Recipes:
- Mary Berry Mediterranean Pasta Salad Recipe
- Mary Berry Bolognese Pasta Bake Recipe
- Mary Berry Chicken Pasta Bake Recipe
Mary Berry Tuna Pasta Bake Recipe
Description
A family-favorite pasta bake with a homemade cheese sauce, tuna, sweetcorn, and a crunchy crisp topping.
Ingredients
Instructions
- Boil pasta for two minutes less than packet instructions; drain.
- Whisk butter, flour, and milk to make a thick white sauce.
- Stir in mustard, seasoning, and most of the cheese.
- Fold in pasta, tuna, corn, and parsley.
- Transfer to a baking dish.
- Top with remaining cheese and crushed crisps.
- Bake at 200°C for twenty-five minutes until bubbling.
Notes
- This is the authentic recipe from “Mary Berry’s Simple Comforts.”
- Salt and vinegar crisps can be used for an extra tang.
- Serve immediately to keep the topping crunchy.
