Mum’s tuna bake with three cheeses

Mum’s tuna bake with three cheeses

Dig In!
Mark Roper

I ate this a lot when I was a kid – it’s been in my life forever. I’ve added a new cheese with the smoked cheddar, but there’s still the familiar parmesan and oozing, melted mozzarella.


Quantity Ingredient
25g butter
1 brown onion, finely diced
2 garlic cloves
25g plain flour
500ml milk
1/4 teaspoon freshly grated nutmeg
80g frozen peas
75g frozen corn kernels
425g tinned tuna in springwater, drained and flaked
460g Creamy mash
125g grated smoked cheddar
50g grated parmesan
75g grated mozzarella


  1. Preheat a grill to high.
  2. Put the butter in a large saucepan or high-sided frying pan over medium heat. Once foaming, add the onion and sweat for 5–6 minutes. Add the garlic and cook for a further 2 minutes. Add the flour and cook for 2 minutes, stirring constantly until the mixture comes together to form a paste. Slowly add the milk, whisking constantly to remove any lumps, then add the nutmeg, stirring to combine. The mixture will start to thicken after 2–3 minutes. Cook for 4–5 minutes, then add the peas, corn and tuna. Stir and cook for a further 5–7 minutes until the mixture is really thick.
  3. Pour the mixture into a 2 litre capacity greased baking dish. Top the mixture with the mashed potato and scatter over the grated cheeses. Place the dish under the grill and cook until the cheese has melted and is golden brown, about 10 minutes. Alternatively, cook in a 200°C oven (or 180°C for a fan-forced oven) for 15–20 minutes or until heated through and lightly browned on top.

Brent’s tip:

  • Bechamel sauce is the base for cheese sauces, the sauce in a lasagne and the base of a lot of French dishes. A veloute is almost the same but a lot lighter in consistency. The basic bechamel sauce formula is 1:10, flour + butter to milk – i.e. 25 g flour + 25 g butter = 50 g, so you’d need 500 ml milk. To make a bechamel into a veloute, simply replace half the milk with a flavoured stock.
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