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Crunchy Cheddar Tuna Bake

Serves 6


  • 60g Australian butter
  • 1/4 cup plain flour
  • 750ml Australian milk
  • 1 zucchini, grated
  • 1 small carrot, peeled and grated
  • 1/2 red capsicum, finely diced
  • 1 cup grated Australian tasty cheese
  • 200g (3 cups) small shell pasta, cooked
  • 425g can tuna in spring water, drained
  • 1/4 cup roughly chopped parsley
  • 1 teaspoon finely grated lemon rind
  • freshly ground salt and pepper, to taste
  • 200g Turkish pide bread
  • 1 tablespoon grated Australian parmesan cheese
  • crisp green salad, for serving
Download Recipe (PDF)


  1. 1. Melt butter in a large saucepan over medium heat, add flour stirring thoroughly for 1 minute. Add the milk stirring continuously until thickened. Add vegetables and simmer for 1 minute. Remove from heat and stir in the grated cheddar, pasta, tuna, parsley, lemon rind and seasonings. Place into a 1.5 litre capacity baking dish.
  2. 2. Roughly chop the pide bread to make chunky breadcrumbs. Sprinkle breadcrumbs and parmesan over the pasta mixture and bake at 200°C for 25 minutes, or until bread crumbs are golden. Serve with a crisp green salad.
  3. --**Tips:**--
  4. • Divide mixture between 6 oven proof dishes for individual serves.
  5. • Substitute the vegetables with a packet of your children’s favourite frozen vegetables for a quick solution to fussy eaters.
  6. • Use canned corn and/or frozen green peas, grated carrot or other vegetables that your children will eat.
  7. • Substitute the tuna with salmon if preferred.


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