Mary Berry Tuna Pasta Bake – Creamy, Crispy, and Weeknight-Perfect

You know those dinners that start with, “I’ve got nothing in the fridge,” and end with “Why don’t I make this more often?” That was me the first time I pulled this tuna pasta bake together. I was skeptical—canned tuna, leftover pasta, the dregs of a cheese packet—and yet, it turned out to be the most comforting thing I’d eaten all week.
The first go? Way too dry. I’d been stingy with the sauce and forgot to cover it. But after a couple of tweaks (and a heroic amount of cheddar), this one has earned a regular spot in my rotation. Let me show you how to get it golden, creamy, and just the right amount of nostalgic.

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What Makes This Recipe Special

There are loads of tuna pasta bakes floating around, but Mary Berry’s version nails that just-rich-enough balance without being stodgy. Here’s why it works:

• Proper béchamel instead of shortcut cream-of-something soup—it’s smoother, silkier, and much easier than people think.
• Dijon mustard gives it a slight sharpness that lifts the whole thing—skip it, and you’ll notice.
• Baking uncovered gives you that crispy top (the best bit, if you ask me), while the pasta stays tender underneath.

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INGREDIENTS + WHY THEY MATTER

• Pasta (300g penne or fusilli) – Holds sauce well. I once tried spaghetti (out of desperation)—it turned to mush.
• Canned tuna (2 x 185g) – Cheap, easy protein. Tuna in water is lighter; tuna in oil makes it a bit richer.
• Onion & garlic – Build a solid base of flavour. Don’t skip unless you’re truly in a rush.
• Butter & flour – Classic roux base for béchamel. Margarine didn’t cut it, sadly.
• Milk (500ml) – The sauce foundation. Whole milk gives the creamiest result, but semi-skimmed works too.
• Cheddar (100g) – Sharp and melty. Use mature cheddar if you want more punch.
• Parmesan (50g, optional) – Adds salt and depth. I skip it when I’m out—it’s still tasty.
• Dijon mustard (1 tsp) – Underrated hero. Brings warmth and rounds out the dairy richness.
• Salt & pepper – Essential seasoning.
• Parsley (optional) – Looks nice, adds a fresh top note.

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Making It Yours (Without Ruining It)

• No dairy? I tested this with oat milk and vegan butter. Works! Just add a bit more mustard and nutritional yeast if skipping cheese.
• Gluten-free? Swap the pasta and use GF flour in the roux. You won’t notice the difference.
• Want veg? Add frozen peas, spinach, or sweetcorn to the sauce right before mixing.
• Breadcrumb topping? Yes please. I’ve done a mix of breadcrumbs, cheddar, and a splash of olive oil for max crunch.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pasta got mushy	Overcooked before baking	Cook just to al dente, not beyond
Sauce too thick	Roux cooked too long or too much flour	Stick to equal parts butter & flour
Top dried out	Baked too long or at too high temp	Bake uncovered, but no longer than 25 mins
Sauce split	Milk added too fast	Whisk slowly and steadily

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HOW TO MAKE MARY BERRY’S TUNA PASTA BAKE

1. Boil the Pasta
   Salt your water like the sea. Cook until just al dente—it’ll keep cooking in the oven. Drain and set aside.
2. Sauté the Base
   Melt butter in a saucepan. Add finely chopped onion and garlic. Cook until soft but not browned—about 4 minutes.
3. Make the Sauce
   Stir in flour to form a roux. Cook 1–2 mins (it should smell slightly nutty). Slowly whisk in milk until smooth. Keep stirring until it thickens—about 5–7 mins. Add Dijon, salt, and pepper.
4. Combine It All
   In a big bowl, mix cooked pasta, drained tuna, and your creamy sauce. Taste. Adjust seasoning now—before it’s in the oven.
5. Assemble the Bake
   Pour into a buttered baking dish. Top with cheddar (and parmesan if using). Add breadcrumbs if you like.
6. Bake Until Golden
   Bake at 200°C (400°F) for 20–25 minutes until bubbly and golden on top. I pull mine at 23—it hits the sweet spot between creamy and crisp.
7. Cool & Serve
   Let it sit for 5 minutes—it settles, and you’ll avoid molten tongue burns. Garnish with parsley and serve with a crunchy salad or garlic bread.

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TIPS FROM MY KITCHEN

• I microwave the milk for 30 seconds before adding it to the roux—it stops the sauce from clumping.
• A splash of cream or crème fraîche makes it feel a bit luxe (for date nights or in-laws).
• I use an old metal baking tin—it crisps the base more than ceramic.
• Add a squeeze of lemon just before baking if your tuna’s a bit bland.

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STORAGE + SERVING

• Fridge: Lasts up to 3 days, covered or in a sealed tub.
• Freezer: Freeze after baking or before. If baking from frozen, cover with foil and bake for 45 mins, then uncover to brown.
• Reheat: Oven (180°C) for 20 mins or microwave in portions for 2–3 mins, stirring halfway.
• Serve with: Tomato salad, roasted veg, or just a fork on the sofa.

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FAQs

Q: Can I make this ahead of time?
A: Yes! Assemble it earlier in the day, cover, and chill. Just add 5–10 minutes to baking time straight from the fridge.

Q: Why is my tuna pasta bake dry?
A: Probably too little sauce or overbaked. Make sure the pasta is well-coated before baking, and don’t skimp on the milk.

Q: Do I need to cover it while baking?
A: Not unless it’s browning too fast. Uncovered gives you that crispy top everyone fights over.

Q: Can I use other fish?
A: Absolutely. I’ve tried it with leftover cooked salmon—it’s dreamy.

Q: What’s the best pasta shape to use?
A: Fusilli grips the sauce best, but penne’s more classic. Avoid spaghetti or tagliatelle—they clump.

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Similar Recipes You May Like:

• Mary Berry Mushroom Pasta Bake
• Mary Berry Midweek Chicken Mozzarella and Tomato Bake
• Mary Berry Saturday Night Pasta Recipe

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