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 mustard powder

1/2 tsp onion powder

1/2 tsp garlic powder

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

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

25g / 1.5 tbsp butter, melted

1/2 cup (60g) panko breadcrumbs

25g parmesan, finely grated

1/4 tsp salt

Chives or parsley (optional, for 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 in a small bowl. Set aside.

Step 3: Cook the penne pasta according to the packet directions, but reduce the cooking time by 1 minute. Drain the pasta and let it cool slightly, then return it 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 about 30 seconds until fragrant.

Step 5: Stir in the flour and mix it into the melted butter. Gradually pour in about one-third of the milk while whisking continuously to avoid lumps. Once combined, add the remaining milk and continue whisking.

Step 6: Add the stock powder (Vegeta), mustard powder, onion powder, and garlic powder. Keep whisking as the sauce heats up to prevent sticking.

Step 7: After 4 to 5 minutes, the sauce will thicken enough to coat the back of a spoon. Remove it from the heat and stir in the finely shredded parmesan.

Step 8: Add the drained tuna to the pasta and gently flake it into large chunks with a fork, being careful not to mash it too much. Stir in the drained corn, then pour the white sauce over the mixture and gently combine.

Step 9: Transfer the pasta mixture into a baking dish and evenly sprinkle the crunchy topping over the surface.

Step 10: Bake for 25 minutes, or until the topping is golden brown and the edges are bubbling. Garnish with chopped chives or parsley if desired, then serve immediately.

Tips & Variations

For extra flavor, try adding a handful of cooked peas or diced bell peppers along with the corn.

If you prefer a lighter option, substitute the full-fat milk with a lower-fat or plant-based milk.

Use fresh garlic instead of powder for a more pronounced garlic flavor in the white sauce.

Swapping canned salmon for tuna works well if you want a different seafood twist.

For a gluten-free version, use gluten-free pasta and substitute flour with a gluten-free thickener.

FAQs

Can I use fresh tuna instead of canned?

Fresh tuna can be used but is best cooked and flaked before adding to the pasta. Canned tuna provides convenience and a consistent texture ideal for this recipe.

What can I substitute for panko breadcrumbs?

If you don’t have panko breadcrumbs, regular breadcrumbs or crushed crackers work as alternatives for the crunchy topping, though the texture will be slightly different.