Tuna and Corn Bake

READY IN: 30mins
Recipe by katew

An easy supper to serve with salad - if you do not have corn or peas other tinned vegies could be substituted like artichokes or baby carrots - this is versatile !! I found this in a Australian table magazine.

Top Review by ImPat

Easy weekday meal to put together, as a snack I would say 6 but as a main with a salad no more than 4, 3 of us nearly gobbled up to lot with 2 of us having a side salad of recipe #344305 bu PaulaG. I did use a full cup of grated cheese and used 4 slices of bread (3 wholemeal/wholegrain and 1 rye which gave me about a cup of breadcrumbs and I warmed up my milk and add it in one lot and whisked it in (this is how I always make white sauces). Thank you katew, made for Everyday A Holiday.

Ingredients Nutrition

  • 30 g butter
  • 1 onion, finely chopped
  • 1 celery, chopped
  • 1 12 tablespoons plain flour
  • 1 14 cups milk
  • 210 g tuna or 210 g salmon
  • 125 g sweet corn
  • 1 cup frozen peas
  • 23 cup grated tasty cheese
  • 23 cup fresh breadcrumb


  1. Preheat oven to 185 degrees celsius.
  2. Melt butter and cook onion and celery for 3 minutes.
  3. Add flour and cook for 1 minute stirring .Slowly add milk ,continue stirring.
  4. Remove from heat when mixture is boiling and thickened.
  5. Add tuna,corn,peas and half of cheese.
  6. Put into ovenproof dish.
  7. Sprinkle with breadcrumbs and remaining cheese.
  8. Bake 20 mins till golden.
  9. Serve with salad.

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