
A comforting family classic featuring tender penne and flaked tuna tossed in a velvety garlic-parmesan sauce. Topped with a golden, buttery panko crust, this easy casserole is the ultimate weeknight dinner solution.
Preheat your oven to 180°C (350°F).
Prepare the crunchy topping by mixing the panko breadcrumbs with 25g of melted butter and a pinch of salt in a small bowl. Set aside.
Cook the penne pasta in a large pot of salted boiling water according to the package directions, but stop 1 minute early so the pasta remains al dente. Drain and return the pasta to the pot.
In a separate large pot, melt 40g of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Stir the flour into the melted butter to create a roux. While whisking constantly, gradually pour in about one-third of the milk. Once the mixture is smooth, pour in the remaining milk and continue to whisk.
Whisk in the Vegeta (or stock powder), mustard powder, onion powder, and garlic powder.
Continue cooking the sauce over medium heat, whisking frequently to ensure the base doesn't catch or burn as the milk heats up.
After 4–5 minutes, the sauce should be thick enough to coat the back of a spoon. Remove from the heat and stir in the grated parmesan cheese until melted.
Add the drained tuna to the pot with the pasta, flaking it into large chunks with a fork. Add the corn and the prepared white sauce, then gently stir to combine.
Transfer the mixture into a baking dish and spread it evenly. Sprinkle the panko topping over the surface.
Bake for 25 minutes until the top is golden brown and the edges are bubbling. Garnish with fresh chives or parsley before serving.
For the best results, use tuna canned in spring water or brine rather than oil to keep the sauce from becoming greasy. If you want to sneak in more vegetables, frozen peas or steamed broccoli florets are excellent additions. Make sure not to over-flake the tuna; keeping it in larger chunks provides a better texture in the finished bake.





