Easy to prepare food with a Japanese influence! Simply marinade in beforehand, then grill whenever you wish.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 1 (14.6 ounce) package penne pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 3 (5 ounce) cans tuna, drained and flaked
- 1 cup heavy whipping cream
- ½ teaspoon ground nutmeg
- salt and ground black pepper to taste
- 1 ¼ cups grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an oven-proof baking dish.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with olive oil.
- While pasta is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour in heavy cream; season with nutmeg, salt, and pepper. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
- Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
- You can use any small, shaped pasta.
Nutrition Facts
| Calories | 857 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 4 g |
| Protein | 49 g |
| Saturated Fat | 21 g |
| Sodium | 518 mg |
| Sugars | 5 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve never made a tuna bake without a cheesy breadcrumb topping. This was OK but that was what it lacked. I used 2 cups of panko crumbs with 2tbsp melted butter stirred through it and when cooled stirred through 1½ cups grated parmesan. I also added peas and corn to the tuna mix as I always have.
This was a good recipe. I made a few changes. I used 4 cans (5 oz) of chunk-light tuna, a full box of bow tie pasta, and a can a cream of mushroom soup heated on stove with a cup of half and half. I diced an onion, a few mushrooms I had , a few garlic cloves, and a frozen bag of peas. Added just a pinch of nutmeg to soup mixture. Generously covered pasta/tuna mixture with Parmesan cheese. Baked for 15 minutes. Would be really good wit Cirachi sauce, even a little bbq sauce. Thank you very much.
I made this dish using chicken which I cut up in pieces, we like dark meat. I also added mushrooms with onions and celery also. I did season the chicken with garlic, poultry seasoning, salt and pepper too. I think it turned out great without using the tuna. Sorry, but we are not can tuna lovers!!!!
Removed the onions, need more heavy cream.
Easy even for me, and good…
Kids and husband love this dish. easy to make with ingredients I usually have at home.
Seemed to be a hit at the church potluck…. was surprised by the nutmeg, but seemed to add a nice touch. Used large elbow macaroni, half and half rather than cream, and frozen green peas… yum
My family loved this dish. I added tomatoes.
Wow! So quick and easy with a delicious taste.
I added mushrooms and that made it even better!
I made this recipe with some adjustments yesterday for dinner and it was so tasty! I used Barilla brand Veggie penne and added some sliced olives and frozen peas. It’s a new favorite for me.
This was easy and delish!
Made exactly as written and it was fantastic! Next time, I’ll add mushrooms and peas, maybe some celery. Loved it though!
This tasted pretty good! As written, I think the recipe is a great starting point to customize this dish however you’d like. I tasted it before putting it into the oven, and felt like it needed a bit of something. So I added in mushrooms and peas, and I feel that’s what this dish was missing–a few veggies. I could see also adding in carrots, celery, garlic, or bell peppers too. I also used shell pasta in place of penne. Overall, it’s a great, simple dish to fix according to what your family likes. Thanks for sharing!