Australian Tuna Bake

"This is posted for the World Tour 2005 event. The source is Mietta's web site, a collection of Australian recipes. I modified the recipe slightly."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Perfect Pixie photo by Perfect Pixie
photo by Perfect Pixie photo by Perfect Pixie
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
50mins
Ingredients:
12
Serves:
4
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ingredients

  • 12 cup cheese, shredded
  • 1 cup crushed corn flakes
  • 12 ounces canned tuna
  • 4 tablespoons butter, plus a little more for the top of the casserole
  • 4 tablespoons flour
  • 2 cups milk
  • 1 onion, finely chopped
  • 1 cup peas (cooked or frozen)
  • salt and pepper
  • 1 tomatoes, cut into 8 wedges
  • 12 cup fresh parsley, chopped
  • 1 lemon, cut into 4 wedges
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directions

  • Preheat oven to 350°F and grease an 8x8-inch casserole dish.
  • Melt the butter in a sauté pan. Sauté the onion until soft but not browned. Add the flour and blend with the onion. Add the milk, stirring constantly. Bring to the boil and boil for 2 or 3 minutes. Remove from heat.
  • Stir in the shredded cheese, peas, tuna and seasonings. Pour into the casserole. Cover with crushed corn flakes, dot with butter, and bake for 20-30 minutes.
  • Sprinkle parsley over the top of the hot casserole. Garnish with tomato wedges and lemon wedges. Serve hot.

Questions & Replies

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Reviews

  1. Excellent, we loved this. I took the liberty of adding cooked penne and making it a pasta tuna bake, I hope you dont mind, it was really good. I also sprinkled hot sauce on my serving, although no one else did, maybe I just like hot sauce. Served with plain green beans which was a nice complement. And used breadcrumbs to top since I had them. Much enjoyed, for Susies World Tour
     
  2. Maybe I did it wrong, but this was not "dinner" in a presentable way. It was more like Hot Tuna Dip. I had to make some pasta quickly to serve the substance with, in order to make a meal. I still give it 3 stars though, since the flavor was nice and it was easy to put together.
     
  3. Made as written but left the garnish off. This is an easy recipe to make. I'll need to leave in it the 30 minutes next time I make or until I see signs of bubbling. I made this for Zaar World Tour 8 for the Bistro Babes team.
     
  4. Made for ZWT-8 & my idea of "comfort food", this took me back to a time when I waited for Mom's Tuna Bake on Fri nite & ate cold leftovers (if there were any) for breakfast on Sat! This recipe was exactly what I wanted it to be - a tasty memory that's ingredient-friendly, budget-friendly & an easy quick-fix. Comfort food memories often induce pers pref chgs & I followed other reviewers in that regard. I wanted pasta in the dish & added rice. I wanted the "zing" I didn't appreciate as a child & opt for now, so I added some sturdy shakes of Tabasco. I used lightly-moistened w/olive oil breadcrumbs for the topping vs the corn flakes. Thx for sharing this "comfort food" memory w/us. :-)
     
  5. Very good, lower carb alternative to my regular tuna casserole with noodles. Thanks!
     
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Tweaks

  1. Made for ZWT5 ... the Groovy GastroGnomes!! Step-by-Step Photos and detailed comments can be found at http://www.recipezaar.com/bb/viewtopic.zsp?p=4534407#4534407 Easy, fast cooking, readily available (and usually in your pantry) ingredients ... and the kind of comfort food everyone enjoys. Hard to go wrong with this recipe, when you're short of time, or just feeling like you need a gastronomic hug ... So I debated between 4 and 5 stars -- why not 5? Because ultimately, the flavor is quite bland ... maybe that's what you want from a Tuna Bake ... but when I think Australia these days, I think sharp flavors -- seared tuna with ginger and soy, that Asian influence ... this recipe doesn't go in that direction. It's easy to add that kick -- some red pepper flakes, or coconut milk instead of cow's milk, with a hint of curry. If you're cooking for adults, you might do that ... for kids, you might not ... but that's a different recipe and a different mindset. As the tuna bake that reminds me of when I was a child ... this is a 5. as the tuna bake I might go for today ... it's a 4 ... and you'll have to decide what it is for you.
     
  2. This was thoroughly enjoyed by 3 (left overs for lunch). I used canned pink salmon instead of tuna and breadcrumbs instead of cornflakes (would usually use spring onion instead of onion but DH wasn't here) and I warmed the milk in the microwave and used a whisk when I put the milk in the pot. The main thing that I did different was I cooked up some penne pasta, put that in the casserole dish, poured half the salmon mixture over and mixed through the pasta and then poured the other half over the pasta mixture, covered with breadcrumbs and parsley and baked in oven. I was going to use half peas and half corn kernels but discovered I didn't have any corn kernels. A keeper thank you PanNan.
     
  3. Very Good tuna casserole. I used breadcrumbs instead of cornflakes, cos that it what I have on hand. And I used a mix of red and white shredded cheddar cheese, just to change it up a bit. Good recipe. Thanks!
     

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