Ingredients

350g (12oz) penne pasta (or other short pasta)

40g (3 tbsp) butter

3 garlic cloves, finely minced

4 tbsp (50g) plain/all purpose flour

4 cups (1 litre) milk (any fat %, dairy or non-dairy)

2 tsp Vegeta, or chicken or vegetable stock powder/granulated bouillon

1/2 cup (50g) parmesan, finely shredded

1/2 tsp each mustard powder, onion powder, and garlic powder

425g (15oz) canned tuna, preferably in oil, drained (substitute with salmon if desired)

400g (14oz) canned corn, drained (or other vegetables)

25g (1.5 tbsp) butter, melted

1/2 cup (60g) panko breadcrumbs

1/4 cup (25g) parmesan, finely grated

1/4 tsp salt

Chives or parsley, optional garnish

Instructions

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Prepare the crunchy topping by mixing the melted butter, panko breadcrumbs, grated parmesan, and salt together. Set aside.

Step 3: Cook the pasta according to package instructions but reduce the cooking time by 1 minute. Drain and let it cool slightly, then return the pasta to the pot.

Step 4: To make the white sauce, melt 40g butter in a large pot over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

Step 5: Stir in the flour and mix with the butter. While whisking continuously, gradually pour in about one-third of the milk. Once it is combined, add the remaining milk, continuing to whisk.

Step 6: Add the Vegeta or stock powder, mustard powder, onion powder, and garlic powder, then whisk to combine.

Step 7: As the milk heats, whisk constantly to prevent the sauce from sticking to the bottom of the pot.

Step 8: After 4 to 5 minutes, the sauce should thicken enough to coat the back of a spoon. Remove from heat and stir in the finely shredded parmesan.

Step 9: Add the drained tuna to the pasta, gently flaking it into large chunks with a fork. Stir in the corn and pour over the white sauce, mixing carefully to combine.

Step 10: Transfer the mixture into a baking dish and evenly sprinkle the crunchy topping over the surface.

Step 11: Bake in the preheated oven for 25 minutes until the topping is golden and the edges are bubbling. Garnish with chives or parsley if desired before serving.

Tips & Variations

For extra flavor, substitute part of the milk with cream or add a splash of white wine to the sauce.

Try using different vegetables like peas, spinach, or mushrooms instead of corn to vary the dish.

If you prefer a gluten-free version, substitute the flour and pasta with gluten-free alternatives and use gluten-free breadcrumbs.

Use fresh herbs like dill or tarragon along with chives for a different aroma and taste.

FAQs

Can I use fresh tuna instead of canned tuna?

Yes, you can use fresh tuna, but it should be cooked and cooled before adding. Canned tuna adds convenience and moisture, so fresh tuna might change the texture slightly.

What can I substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs or crushed crackers can be used for the topping. For a gluten-free option, use gluten-free breadcrumbs or crushed nuts for extra crunch.