Tuna and Sweetcorn Pasta Recipe
Tuna and sweetcorn pasta is the kind of comfort food that feels like a warm hug at the end of a long day. With its creamy cheese sauce, tender wholewheat pasta, and the perfect mix of savory tuna and sweet bursts of corn, it’s both hearty and wholesome. The golden topping adds just the right amount of crispness, making every bite satisfying. Whether served straight from the oven or prepared in advance for a quick weeknight dinner, this dish blends convenience with home-cooked goodness — a true family favorite.
Ingredient Breakdown
Each ingredient plays a thoughtful role in balancing texture and flavor. The wholewheat pasta forms the nutty, robust base, adding substance and extra fiber. Semi-skimmed milk and a touch of plain flour come together with reduced-fat spread to create a smooth, creamy sauce that’s light yet indulgent. The reduced-fat cheddar provides a sharp, tangy note that ties everything together, while the tuna brings richness and protein, making the dish satisfying without feeling heavy. Sweetcorn introduces a pop of natural sweetness and crunch, offering contrast to the savory elements. Fresh chives, though optional, lend a delicate onion-like aroma and a touch of color that brightens the final dish. Seasoning with freshly ground black pepper ensures the flavor profile remains balanced and vibrant.
Step-by-Step Preparation Guide
Cooking the pasta is the first essential step. Boil the wholewheat pasta in salted water until it’s just shy of fully tender — al dente — since it will continue cooking in the oven. Draining it promptly helps retain the right texture, preventing it from turning mushy during baking.
The sauce forms the creamy backbone of this recipe. In a saucepan, whisk together the reduced-fat spread, flour, and milk over medium heat. Stir constantly to avoid lumps and maintain a velvety smooth consistency. As the mixture thickens and begins to bubble, lower the heat and stir in most of the grated cheese. The sauce should coat the back of a spoon — silky and rich without being too heavy.
Once the base is ready, it’s time to combine everything. Add the cooked pasta, drained tuna, sweetcorn, and chives (if using) to the cheese sauce. Fold gently until each ingredient is evenly coated. The tuna should remain in small, flaky pieces while the sweetcorn distributes evenly for bursts of flavor in every mouthful.
Spoon the mixture into ovenproof dishes, then sprinkle the remaining cheese on top to create a golden crust. You can grill it briefly for a crisp finish or bake it at 170°C (150°C fan) for about 30 minutes until the sauce bubbles and the top turns golden brown.
For those planning ahead, this dish freezes beautifully. Allow it to cool completely before covering and freezing. To enjoy later, defrost overnight in the refrigerator, then reheat in the oven until piping hot and creamy once again.
Recipe Tips
How to create a lump-free, creamy cheese sauce every time:
Use a whisk and keep stirring as the sauce heats. Add the milk gradually and maintain a steady, moderate temperature.
The best way to drain and flake tuna for even mixing:
Use tuna in spring water and drain thoroughly to prevent excess moisture from thinning the sauce. Gently flake it with a fork for even distribution.
Tips for preventing overcooked or mushy pasta in baked dishes:
Slightly undercook the pasta before combining it with the sauce so it finishes cooking in the oven.
How to enhance flavor with extra ingredients like herbs, mustard, or garlic:
Stir in a teaspoon of Dijon mustard or crushed garlic for a deeper, savory kick. Fresh parsley or thyme can also complement the chives beautifully.
Freezing and storage tips for maintaining freshness and consistency:
Freeze portions in airtight containers. Reheat in the oven, adding a splash of milk if needed to restore creaminess.
What to Serve With This Recipe
This tuna and sweetcorn pasta pairs wonderfully with sides that balance its creamy richness. A crisp green salad with lemon vinaigrette provides freshness and contrast, while garlic bread or toasted baguette slices are perfect for soaking up the sauce. For a lighter meal, pair it with steamed broccoli, roasted carrots, or a simple tomato and cucumber salad. When serving for a family dinner or casual gathering, add a refreshing beverage like sparkling water with lemon, homemade iced tea, or a chilled glass of white wine to complete the experience.
Frequently Asked Questions
Can I use regular pasta instead of wholewheat pasta?
Yes, any pasta shape works — penne, fusilli, or shells — though wholewheat adds a nutty flavor and more texture.
Is it possible to substitute the tuna with chicken or another protein?
Absolutely. Shredded cooked chicken, turkey, or even salmon make great alternatives.
Can this recipe be made without cheese for a dairy-free version?
Use a plant-based spread, non-dairy milk, and vegan cheese to achieve a similar creamy consistency.
How long can I store this dish in the refrigerator or freezer?
Store in the fridge for up to two days or freeze for up to three months in a sealed container.
What can I do if my sauce becomes too thick or too thin?
If too thick, add a splash of milk and whisk; if too thin, simmer longer to reduce and thicken naturally.
Creative Variations
Give this classic pasta bake a twist by adding a spoonful of Dijon mustard for a hint of sharpness or a sprinkle of chili flakes for gentle heat. Mix in vegetables like peas, spinach, or diced bell peppers for color and nutrition. Swap cheddar for mozzarella or parmesan for a different flavor profile, or make a one-pot version by finishing it in a skillet for quicker cleanup. Each variation adds its own character while maintaining the dish’s comforting essence.
This tuna and sweetcorn pasta is a true comfort dish — creamy, cheesy, and full of flavor with just the right balance of heartiness and lightness. Perfectly suited for weeknights, meal prep, or casual family dinners, it transforms everyday pantry staples into something special. Whether baked fresh or enjoyed from the freezer, it delivers warmth and satisfaction in every bite — a dependable favorite that never disappoints.
Ingredients
115 g (4 oz) dried wholewheat pasta shapes
250 ml (9 fl oz) semi-skimmed milk
25 g (1 oz) plain flour
25 g (1 oz) reduced-fat spread
25 g (1 oz) reduced-fat mature cheddar cheese, grated
160 g canned tuna in spring water, drained
198 g canned sweetcorn, drained
1 tbsp freshly chopped chives (optional)
Freshly ground black pepper, to taste
Instructions
Bring a large pan of lightly salted water to the boil and cook the pasta until almost tender but still slightly firm to the bite. Drain well and set aside.
In the meantime, prepare the cheese sauce. Place the reduced-fat spread, flour, and milk into a medium saucepan and set it over medium heat. Whisk continuously as the mixture warms, ensuring there are no lumps. Once it begins to boil, lower the heat slightly and continue whisking until the sauce thickens and turns smooth and velvety. Stir in most of the grated cheddar cheese, reserving a small amount for topping, and season generously with black pepper.
Add the cooked pasta to the sauce along with the drained tuna, sweetcorn, and chives, if using. Gently fold everything together until the ingredients are evenly coated in the creamy sauce.
Divide the mixture between two small ovenproof dishes. Sprinkle the remaining cheese over the top for a golden finish.
If you plan to freeze the dish, allow it to cool completely before covering and freezing. When ready to eat, defrost overnight in the refrigerator.
To enjoy immediately, preheat the grill and cook until the cheese topping turns golden and slightly crisp. Alternatively, bake in a preheated oven at 170°C (150°C fan) or gas mark 3 for 30 minutes, until the pasta is piping hot and the top is beautifully browned. Serve warm, garnished with extra chives if desired.
Tuna and Sweetcorn Pasta Recipe
Ingredients
- 115 g 4 oz dried wholewheat pasta shapes
- 250 ml 9 fl oz semi-skimmed milk
- 25 g 1 oz plain flour
- 25 g 1 oz reduced-fat spread
- 25 g 1 oz reduced-fat mature cheddar cheese, grated
- 160 g canned tuna in spring water drained
- 198 g canned sweetcorn drained
- 1 tbsp freshly chopped chives optional
- Freshly ground black pepper to taste
Instructions
- Bring a large pan of lightly salted water to the boil and cook the pasta until almost tender but still slightly firm to the bite. Drain well and set aside.
- In the meantime, prepare the cheese sauce. Place the reduced-fat spread, flour, and milk into a medium saucepan and set it over medium heat. Whisk continuously as the mixture warms, ensuring there are no lumps. Once it begins to boil, lower the heat slightly and continue whisking until the sauce thickens and turns smooth and velvety. Stir in most of the grated cheddar cheese, reserving a small amount for topping, and season generously with black pepper.
- Add the cooked pasta to the sauce along with the drained tuna, sweetcorn, and chives, if using. Gently fold everything together until the ingredients are evenly coated in the creamy sauce.
- Divide the mixture between two small ovenproof dishes. Sprinkle the remaining cheese over the top for a golden finish.
- If you plan to freeze the dish, allow it to cool completely before covering and freezing. When ready to eat, defrost overnight in the refrigerator.
- To enjoy immediately, preheat the grill and cook until the cheese topping turns golden and slightly crisp. Alternatively, bake in a preheated oven at 170°C (150°C fan) or gas mark 3 for 30 minutes, until the pasta is piping hot and the top is beautifully browned. Serve warm, garnished with extra chives if desired.