A different take on a family-favourite – Tuna Pasta Bake! The dish is transformed with an addition of pesto, cherry tomatoes and mozzarella. Simple to make, budget-friendly and certainly full of flavour, our Tuna and Pesto Pasta Bake is a fancier take on a more traditional pasta dinner!
Tinned tuna is something we always have at home. There are so many things you can do with it: jacket potatoes, sandwiches, a lovely Nicoise salad or fishcakes! So many recipes in our repertoire, but this has to be one of Seb’s favourites. Pesto somewhat enhances the flavour of the fish, so this recipe is definitely for people who don’t mind strong-tasting fish. We love the pasta with the sheer amount of spring onions, mixed with rich basil pesto and topped with melted stringy mozzarella.
The idea to first make this dish was born when I tried a lovely salmon & pesto lasagne dish on our holiday in Venice. Fish and pesto was never a combination I used, but it seems to work perfectly with any oilier fish. I’ve opted for a simple bake to show off the amazing combination of tinned tuna and pesto. So here’s our 7 ingredients pasta bake!
Tuna and Pesto Pasta Bake Recipe:
Preheat the oven to gas 200°C Fan. Cook the pasta for 2 minutes less than stated on the packet and drain, reserving approx 100ml of pasta water.
Whilst the pasta is cooking, drain the tuna and tip it into a large mixing bowl. Halve your cherry tomatoes and add to the tuna. Zest and juice the lemon into the same bowl too. Finely slice all of your spring onions, but only add about 2/3 to the tuna bowl. Reserve the rest for later. Finally add the pesto, some seasoning and mix.
Once cooked, mix in the pasta and 100ml of pasta water.
Transfer the mixture into an ovenproof dish. Tear the mozzarella ball into pieces and scatter it across the top. Finally, spread the remaining spring onions on top. Bake for 20 minutes until mozzarella melts and starts to brown slightly. Serve with your favourite green salad.
If you like making pasta dishes for weekday dinners, you may be tempted by our other simple but delicious recipes:
- Tagliatelle Pasta with Feta, Broccoli & Fried Lemon
- Squid Ink Seafood Pasta in White Wine Sauce
- Easy Lentil ‘Meatballs’ and Spaghetti
If you want something a bit fancier, try making pasta yourself – here’re a couple of articles to get you started:
- Filled Pasta: How to Make Ravioli, Tortellini & Other Shapes at Home?
- Home-Made Pasta: Three Easy Pasta Dough Recipes & Ten Different Shapes
Salmon and Pesto Pasta Bake
- 280 g fussili pasta or penne, or conchiglie
- 320 g tinned tuna chunks in spring water or brine (2 tins) drained
- 1 lemon zest and juice
- 190 g green pesto
- 200 g cherry tomatoes cut in half
- 100 g spring onions (approx 6-7) finely sliced
- 125 g mozzarella ball drained
- Preheat the oven to gas 200°C Fan. Cook the pasta for 2 minutes less than stated on the packet and drain, reserving approx 100ml of pasta water.
- In a large bowl, mix the tuna, lemon juice, zest, pesto, tomatoes and 2/3 of spring onions. Season with salt and pepper. Mix in the cooked pasta and 100ml of pasta water.
- Transfer the mixture into an ovenproof dish. Tear the mozzarella ball into pieces and scatter across the top. Finally, add the remaining spring onions. Bake for 20 minutes until mozzarella melts and starts to brown slightly. Serve with your favourite green salad.