Tuna Bake With a Corn Topping

Tuna Bake With a Corn Topping

0 (0) | Be the first to rate

Select Below to Add Your Rating

Try a topping with a difference for this tuna bake using corn kernels, onion and cumin topped with fresh coriander and a sprinkling of cheese.

  • Recipe serves4-6
  • Preparation time20 minutes
  • Cooking time80 minutes


  • 250 Millilitre cold milk
  • 1 clove garlic, crushed
  • 1 red onion, chopped
  • 15 Millilitre oil
  • 1 Box KNORR Tuna Mate Cheddar-Melt
  • 800 Millilitre hot water
  • 2 Cans Tuna, drained
  • black pepper


  • Preheat oven to 200 C.
  • Heat oil in a large, non-stick saucepan.
  • Add onions and garlic and sautè until soft.
  • Stir in sachet of seasoning spice blend, milk and water and mix together well.
  • Add prawns, lime zest and the uncooked pasta and bring to the boil, stirring occasionally.
  • Reduce the heat and allow to simmer uncovered for 15-20 min until the pasta is cooked
  • Pour into a baking dish and spread out evenly.
  • To make corn topping: cut corn kernels from corn cobs and transfer half of the kernels to a food processor, process until finely chopped.
  • Place processed kernels, whole kernels, onion, cumin, water, and cook uncovered, for 30 minutes or until liquid has evaporated and mixture resembles mushy peas.
  • Stir in coriander and season with salt and pepper.
  • Press the corn topping onto the tuna dish and sprinkle with grated cheese.
  • Bake in a preheated oven for 20 minutes until golden brown.