Ingredients for Annette Syms Creamy Tuna Bake
- 250g Macaroni Noodles
- 200g canned Tuna In Water, drained
- Cooking Spray, for greasing
- 2 cloves minced Garlic
- 100g Sliced Mushrooms
- 1 small finely chopped Shallot
- 1/2 cup Frozen Corn Kernels
- 1/2 cup cream-style corn
- 1 tsp Low Sodium Instant Chicken Bouillon Granules
- Cheese Sauce (made from 4 tbsp all-purpose flour, 250ml boiling water, and 150g grated cheddar cheese)
- 250ml Boiling Water
- 200g grated Reduced Fat Cheese
- 4 tbsp All-Purpose Flour
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How to Make Annette Syms Creamy Tuna Bake
- Preheat oven to 180°C (160°C fan/350°F).
- Cook 250g pasta according to package directions. Drain well and set aside.
- Drain 200g can tuna, break into chunks, and set aside.
- Lightly coat a large non-stick pan with cooking spray. Sauté 2 cloves minced garlic and 100g sliced mushrooms for 2 minutes.
- 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.
- 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.
- Gently fold the cheese sauce into the tuna mixture in the pan, ensuring everything is well combined.
- Add the cooked pasta and stir to coat evenly.
- Transfer the mixture to a lightly greased 2-quart casserole dish.
- Sprinkle 50g grated cheddar cheese over the top. Bake for 30-35 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
9g
Carbs
12g
