Tuna with pasta and portuguese cornbread in the oven


    • 350 grams (12 1/3 ounces) canned tuna
    • 100 grams (3 1/2 ounces) Portuguese cornbread
    • 200 grams (7 ounces) penne pasta
    • 50 ml (1/4 cup) olive oil
    • 1 medium ripe tomato
    • 1 medium onion
    • Pepper (to taste)
    • 200 ml (1/2 pint (236 ml)) whipping cream
    • Salt (to taste)

For the béchamel sauce:

  • 200 ml (about 1 cup) milk
  • 2 tablespoons corn starch flour
  • 1/2 tablespoon butter
  • Pepper (to taste)
  • Nutmeg (to taste)
  • Salt (to taste)


  1. For the béchamel sauce:
    Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
  2. Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
  3. Cook the pasta in a saucepan with water seasoned with salt. When the pasta is cooked, drain it with a skimmer and set aside.
  4. Place the olive oil, chopped onion and the peeled tomato cut into small pieces in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally. Add the shredded tuna and season with a little pepper. Stir and cook about 4 to 5 minutes, stirring occasionally. Add the pasta, the cream and the béchamel sauce to the tuna saucepan and mix everything well. Cook for more 2 to 3 minutes and turn off the heat.
  5. Preheat the oven to 180ºC (350ºF). Cut the Portuguese cornbread into pieces. Place the cornbread in a food processor and pulse until fine crumbs.
  6. Place the tuna and pasta mixture on a baking dish and sprinkle with the Portuguese cornbread. Bake until golden brown, about 35 to 40 minutes.
  7. Turn off the oven and serve.
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