The Scoop
Not Your Auntie's Tuna Bake is a creamy, cheesy dish with a mustardy twist, ideal for cozy dinners and new beginnings.
Moving into my first city apartment on that autumn Saturday felt surreal. The walls were freshly painted, and my neighbor’s cat was all too determined to make itself at home. With boxes piled high and no silverware in sight, the idea of cooking seemed improbable. But the crisp air whispered, 'try something new.' I knew a can of tuna and some pasta could be my culinary saviors. Not willing to settle for the usual, I wanted to jazz it up with a little kick of Dijon mustard and a creamy, cheesy embrace—something that reminded me of cozy dinners back home, yet felt distinctly my own.
That evening, the simple pleasures became apparent. A lingering scent of freshly pulsed breadcrumbs filled the kitchen as the casserole baked, mingling with the laughter of friends exploring their own new beginnings. Drain the tuna well, and your breadcrumbs will stay delightfully crisp on the top. Adding a gentle fold of the tuna reminded me that being kind to ingredients reaps the best results. Surrounded by unassembled furniture and hopeful dreams, this tuna bake became the first chapter in a new culinary adventure. The chives dotted on top mirrored the twinkling cityscape outside, marking the start of my journey.
Fast forward a few months, and Not Your Auntie's Tuna Bake has become my staple for impromptu dinners with friends and neighbors who swing by unannounced. Its ease and unpretentious charm won over anyone able to snag a seat in my perpetually mismatched chairs. To this day, when I whisk the sauce or sprinkle those green flecks of chives, I’m reminded of that effortless joy in creating something comforting in a world that felt just a bit too big.
Ingredients
- 14 ounces penne pasta
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk, at room temperature
- 1 cup vegetable stock
- 1 teaspoon Dijon mustard
- salt, to taste
- white pepper, to taste
- 1/4 teaspoon onion powder, optional
- 1/4 teaspoon garlic powder, optional
- 2 cups sharp mature cheddar, grated
- 2 (5-ounce) cans tuna chunks, drained
- 1 (7-ounce) can sweet corn, drained
- 1 slice bread, pulsed into crumbs
- black pepper, to taste
- cooking spray
- fresh chives, finely diced, for serving
Directions
- Preheat the oven to 390 degrees F.
- Cook the pasta in salted boiling water until al dente, according to package directions. Don't drain until the sauce is ready.
- In a large deep pan over medium heat, melt the butter.
- Whisk the flour into the butter until the raw flour smell disappears, about 1 minute.
- Gradually add the milk to the butter mixture, whisking constantly to avoid lumps.
- Whisk the stock into the milk mixture and simmer until the sauce thickens slightly, about 3 minutes.
- Stir the mustard, the salt, the white pepper, the onion powder, and the garlic powder into the sauce mixture.
- Turn off the heat and stir the cheese into the sauce mixture.
- Fold the tuna and the sweet corn into the sauce mixture, being gentle to keep the tuna from turning into mush.
- Pour the mixture into a 9x13-inch baking dish and level it out with a wooden spoon.
- Top the mixture with the breadcrumbs, the salt, and the pepper.
- Spray the top of the casserole with cooking spray.
- Bake the casserole until golden and crispy on top, about 20 minutes.
- Garnish with the fresh chives and serve.
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