Annette Syms Creamy Tuna Bake Recipe

Ingredients for Annette Syms Creamy Tuna Bake

• Macaroni Noodles
• Tuna In Water
• Cooking Spray
• 2 cloves garlic, minced
• Sliced Mushrooms
• Shallots
• Frozen Corn Kernels
• Creamed Corn
• Low Sodium Instant Chicken Bouillon Granules
• Cheese Sauce
• Boiling Water
• Reduced Fat Cheese

How to Make Annette Syms Creamy Tuna Bake

1. Preheat oven to 180°C (160°C fan/350°F).
2. Cook 250g pasta according to package directions. Drain well and set aside.
3. Drain 200g can tuna, break into chunks, and set aside.
4. Lightly coat a large non-stick pan with cooking spray. Sauté 2 cloves minced garlic and 100g sliced mushrooms for 2 minutes.
5. Add the tuna, 1 small finely chopped shallot (or 1/4 cup finely chopped onion), 1/2 cup frozen corn kernels, 1/2 cup cream-style corn, and 1 tsp chicken stock powder. Combine well.
6. In a small bowl, whisk together 4 tbsp all-purpose flour and 250ml boiling water until smooth. Stir in 150g grated cheddar cheese until melted and fully incorporated.
7. Gently fold the cheese sauce into the tuna mixture in the pan, ensuring everything is well combined.
8. Add the cooked pasta and stir to coat evenly.
9. Transfer the mixture to a lightly greased 2-quart casserole dish.
10. Sprinkle 50g grated cheddar cheese over the top. Bake for 30-35 minutes, or until golden brown and bubbly.