Tuna and Sweetcorn Pasta Bake

A pescatarian dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 673 kcal, 54g protein, 90g carbs, 11g fat and 13g fibre per serving (approximate)
  • About 30 minutes, preparation and cooking
  • Estimated cost £2.12–£2.12 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 1 standard tin of tuna, drained
  • 100g wholemeal pasta (dry weight)
  • 100g sweetcorn
  • ½ of a standard tin of tomatoes
  • 30g reduced-fat cheddar

Method

  1. Heat the oven to 200°C (180°C fan). Cook the pasta for 2 minutes less than its packet instructions, then drain.
  2. Drain the tuna, then mix it with the pasta, tomatoes and sweetcorn in an ovenproof dish.
  3. Scatter the reduced-fat cheddar over the top and bake for 20-25 minutes, until bubbling and golden.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Fish, Milk. May contain, depending on the product: Eggs. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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