Pasta Bake with Tuna and Corn Recipe
Pasta bake with tuna and corn is a homestyle version of the popular “from the can” salad, just in a warm, cheesy form. In many Polish homes it appears when there’s leftover pasta in the cupboard and a can of tuna always waiting in the pantry. It’s a convenient dish for a busy day, because most of the ingredients have a long shelf life.
This bake is a warm, cheesy answer to the well-known tuna and corn salad, only in an oven-baked version with browned cheese on top. It uses pantry and cupboard staples, so it saves the day when the fridge is nearly empty but you still need to feed everyone after work or school. The flavour is simple, homely and gently paprika-spiced – exactly the kind that brings to mind quick weekday dinners at the end of the week.
Chef's tips
Cook the pasta for less time than stated on the package – if it’s al dente, it will finish cooking in the sauce in the oven without falling apart or turning mushy. Heat the cream-and-milk sauce gently: don’t let it boil hard, as it may split, especially if you’re using cream with a lower fat content. After mixing all the ingredients, taste the mixture before baking and season it right away, because later it will be hard to distribute salt and pepper evenly.
How to serve
Serve with a simple slaw of Chinese cabbage and cucumber or with tomatoes and onion to add freshness to the creamy pasta. To drink, a glass of kefir, buttermilk or simply strong tea with lemon works well – just like with a homely, late dinner after work. It’s a great dish for “cupboard clearing” at the end of the month when you need to quickly prepare something filling for the whole family before an evening match or series marathon.
Ingredients
- pasta - 300 g
- tuna - 2 piece
- corn - 1 can
- yellow cheese - 150 g
- cream - 150 ml
- milk - 100 ml
- onion - 1 piece
- garlic - 1 clove
- oil - 1 tablespoon
- paprika - 1 teaspoon
- salt
- pepper
Preparation
- Cook the pasta in plenty of salted water for 1–2 minutes less than indicated on the package so it stays slightly firm. Drain and set aside.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with oil.
- Peel the onion and dice it finely. Peel the garlic and chop it finely.
- Heat the oil in a pan, add the onion and fry for 3–4 minutes over medium heat until softened and slightly translucent. Add the garlic and fry for about 30 seconds more, stirring.
- Pour the cream and milk into the pan, add the paprika and a pinch of salt and pepper. Heat over low heat for 2–3 minutes until the sauce thickens slightly but does not come to a vigorous boil.
- Drain the tuna and corn in a sieve. Gently break the tuna into smaller pieces with a fork.
- In a large bowl, mix the pasta, tuna, corn and half of the grated cheese. Pour in the warm sauce from the pan and mix thoroughly so the sauce coats the pasta evenly.
- Transfer everything to the baking dish, smooth the top and sprinkle with the remaining cheese.
- Place in the preheated oven and bake for about 20–25 minutes, until the cheese on top has melted and is lightly browned.
- After removing from the oven, let the bake stand for 5 minutes so it can set slightly before serving portions.
Storage
Store leftovers covered in the fridge and reheat in the oven or microwave until hot in the centre. If it seems a bit dry when reheating, you can add a splash of milk or water before warming.
