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Check out Blake Proud's recipe: Gourmet Tuna Pasta Bake (Pasta al Tonno al Forno)
Rich, comforting, and full of Italian flavor
Ingredients
Pasta & Sauce:
500g fusilli or penne
2 tbsp olive oil
2 anchovy fillets (optional but highly recommended)
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tbsp capers, rinsed and chopped
1 tbsp tomato paste
1/4 cup dry white wine
1 can (400g) chopped tomatoes
1 can (160g) quality tuna in olive oil, drained and flaked
1 tbsp mascarpone or cream (optional for extra richness)
Salt and freshly cracked black pepper, to taste

Cheese Mix:
100g aged Pecorino Romano, finely grated
100g fresh mozzarella, diced
Handful of chopped fresh parsley and basil

Crispy Herb Crumb Topping:
1/2 cup breadcrumbs
Zest of 1 lemon
1 tbsp chopped parsley
1 tbsp butter, melted


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Method
1. Cook the Pasta: Bring a large pot of salted water to the boil and cook pasta until just al dente. Drain and set aside.
2. Make the Sauce:
Heat olive oil in a pan over medium-low heat. Add anchovies and onion, cooking until soft and fragrant.
Stir in garlic, capers, and tomato paste. Cook for 1–2 minutes.
Deglaze with white wine and simmer for 2 minutes until reduced slightly.
Add chopped tomatoes and simmer gently for 10–15 minutes.
Stir in the tuna and mascarpone (if using), then season with salt and pepper. Remove from heat.

3. Mix Everything Together: Combine the pasta, sauce, chopped basil and parsley, diced mozzarella, and half of the Pecorino in a large mixing bowl. Toss gently to coat.
4. Assemble the Bake:
Pour the mixture into a large baking dish.
Mix together the breadcrumbs, lemon zest, parsley, and melted butter with your fingertips until crumbly.
Sprinkle the breadcrumb mixture and remaining Pecorino evenly on top.

5. Bake: Preheat oven to 180°C (160°C fan). Bake for 25–30 minutes, or until golden and bubbling on top.
6. Finish & Serve: Let the bake rest for 5 minutes before serving. Garnish with extra fresh herbs and serve with lemon wedges, a green salad, or crusty bread.

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